Smoked barramundi, asparagus & broccoli pasta with green pea pesto

Ingredients:

• 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

Method:

Make the Green Pea Pesto: 

1. Combine all of the ingredients in small food processor and blitz to a chunky pesto consistency.
2. Set aside until required.

1. Bring a large pot of water to a boil over high heat. Cook the pasta as per the packet directions.
2. 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.
3. Toss the smoked barramundi and the green pea pesto through the pasta.
4. Garnish with the extra pine nuts, sorrel leaves and cracked pepper. Serve immediately.