SMOKED BARRAMUNDI, ASPARAGUS & BROCCOLI PASTA WITH GREEN PEA PESTO
Ready in 40 minutes, this delicious pasta dish is loaded with healthy green vegetables. Perfect for a special night in or even family pasta night!
Serves 4 as a main
Prep Time: 20 minutes
Cooking Time: 20 minutes
Make the Green Pea Pesto:
Combine all of the ingredients in small food processor and blitz to a chunky pesto consistency. Set aside until required.
Bring a large pot of water to a boil over high heat. Cook the pasta as per the packet directions. Two minutes before the pasta is completed cooking, add the broccoli and asparagus to the boiling pasta water. When cooked, drain the pasta, broccoli and asparagus and tip into a large serving bowl.
Toss the smoked barramundi and the green pea pesto through the pasta. Garnish with the extra pine nuts, sorrel leaves and cracked pepper. Serve immediately.
350g good quality dried pasta, such as penne, fusilli or orecchiette
1 medium head of broccoli, broken into small florets (approx. 200g)
12 spears asparagus, woody ends removed, chopped into 4cm lengths
500g smoked barramundi, flesh flaked into pieces
¼ cup toasted pinenuts, for garnish
Large handful red sorrel leaves, for garnish
Cracked black pepper
GREEN PEA PESTO:
1 cup fresh or frozen (thawed) green peas
1/3 cup finely grated Grana Padano
¼ cup toasted pinenuts
1 small garlic clove
1 lemon, juiced
2 tsp sea salt flakes
1 tsp cracked black pepper
2/3 cup olive oil