Pasta with lemony pea pesto and parsley fish

By admin
31 May 2014

A healthy, veggie-rich pasta dish.

  • Serves 4
  • Preparation time: 15 min
  • Cooking time: 30 min


125 ml (½ c) frozen peas, thawed

handful of fresh mint

2 garlic cloves, chopped

juice of 1 lemon

45 ml (3 T) grated pecorino cheese

60 ml (¼ c) olive oil

salt and pepper


500 g linguine



250 ml (1 c) fresh breadcrumbs

handful of fresh parsley, chopped

salt and pepper

600 g white fish (hake or kingklip)

125 ml (½ c) flour

1 egg, whisked

15 ml (1 T) oil

1        Pesto: Pulse the ingredients in a blender to form a paste. Check the seasoning and add more salt and pepper if necessary.

2        Pasta: Cook the linguine until just done. Reserve 250 ml (1 c) of the cooking water, drain the pasta and return it to pot. Reduce the heat to low. Toss the pasta with the pea pesto and reserved pasta water and heat for 2 minutes. Set aside.

3        Fish: In a shallow bowl combine the breadcrumbs and parsley and season with salt and pepper. Put the flour in another shallow bowl and the egg in a third. Coat the fish with flour. Dip in the egg then in the breadcrumb mixture.

4        Heat a frying pan over medium heat, add the oil and cook the fish in batches for 3 minutes each side or until golden.

5        Serve with the pasta.

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