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Spaghettini with Fish & Dill & Almond Pesto

Spaghettini with Fish & Dill & Almond Pesto

Spaghettini with Fish & Dill & Almond Pesto

Serves 3

200g Rustichella spaghettini    
300g fresh firm white fish fillets, boned and skinned
3 small courgettes, made into “spaghetti” with spiral cutter
½ jar Sabato dill & almond pesto     
Extra virgin olive oil (EVO)      
Juice of 1 lemon
Coarsely chopped dill, to serve
Sea salt and freshly ground black pepper

 

Preheat oven to 180C.

Cook the pasta in plenty of boiling, well salted water for 12 minutes or until ‘al dente’. Drain, reserving 50ml of cooking liquid.

Meanwhile, season fish and coat with ¼ jar of pesto.  Place on baking paper on an oven tray and bake for 8 -10 minutes until translucent.  Toss pasta with courgette “spaghetti”, remaining ¼ jar of pesto, reserved pasta water, and a little EVO and lemon juice.

Season with freshly ground pepper and salt to taste. Garnish with chopped dill and serve.

Sabato


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