|1 x 400 g||Sea Harvest Oven Crisp Lightly Lemon|
|300 g||farfalle pasta — or corkscrew pasta|
|2 tbsp||basil pesto|
|2 tbsp||olive oil|
|2||garlic cloves — finely grated|
|juice and zest of 2||lemons|
|200 g||frozen peas — baby; steamed|
|10 g||fresh basil — roughly chopped|
|1/4 cup||grated parmesan — optional|
|salt and pepper to taste|
Preheat the oven to 200 ºC.
Lay frozen Oven Crisp fillets onto a baking tray. Place into the oven to cook for 18-20 minutes until golden and crunchy. Alternatively cook in an air fryer for the recommended time.
Half fill a large pot with water and season well with salt, Place over high heat, bring to a boil and add the pasta. Cook the pasta for 2 minutes less than stated on the packaging. Drain the pasta, reserving one cup of the pasta water.
Set a large frying pan over medium heat. Add the hot pasta to the pan along with the basil pesto, olive oil and garlic. Stir fry for a minute to combine then add half a cup of the reserved pasta water. Stir fry or toss the pasta for a minute to emulsify the oil and pasta water. Add more water if needed, the pasta should be coated and glossy. Add the lemon juice and zest and toss once more to combine, then remove the pan from the heat. Add in the steamed peas and mix to combine.
Portion the pasta into bowls, top each with chopped basil leaves. Add a fillet of golden Oven Crisp Lightly Lemon and finish with a sprinkle of grated Parmesan. Serve immediately.