Super simple seafood pasta with pesto
|fish fillets — white flesh, cut into 4cm pieces|
|parmesan cheese — grated|
|pesto — basil|
|mixed seafood — frozen, steamed|
|wine — dry white|
|pasta — linguine|
Cook linguine, set aside. In a non-stick pan, heat the wine.
Add the white fish. Cover and poach for four to six minutes, or until done.
Toss linguine with pesto. Arrange in a shallow serving dish.
Top with white fish and seafood and sprinkle with Parmesan cheese.
Published with permission of Diana Procter.