Skip to main content

Pasta with Broccoli Walnut Pesto and Wild Alaska Pollock

Pasta with Broccoli Walnut Pesto and Wild Alaska Pollock
Indulge in a 25-minute culinary masterpiece—fusilli pasta adorned with broccoli walnut pesto and flaky Wild Alaska Pollock—a symphony of flavors in every bite!
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Servings: 2
  • Yield: 2 servings


  • 8 ounces dry fusilli/corkscrew pasta
  • 6 ounces broccoli florets
  • 2 Wild Alaska pollock fillets
  • 1⁄2 teaspoon favorite seasoning/spice blend
  • Pesto

  • 1⁄2 cup walnuts
  • 3⁄4 cup grated Parmesan cheese
  • 2 tablespoons olive oil
  • Juice of 1⁄2 lemon
  • PInch red pepper flakes or coarse ground pepper


  1. Step 1 Cook the pasta

    Cook the pasta in a pot according to package directions. Drain, reserving 1⁄4 cup cooking water. Keep warm.

  2. Step 2 Cook the broccoli

    Cook broccoli florets in a steamer or microwave until tender. Allow to cool.

  3. Step 3 Prepare and cook pollock

    Rinse Alaska pollock under cold running water, if frozen, to remove any ice crystals. Pat dry with a paper towel. Brush the fish with olive oil, then season with favorite

  4. Step 4 Prepare pesto

    Add the broccoli, walnuts, Parmesan cheese, olive oil, lemon juice, reserved cooking water and pepper into a blender. Puree until almost smooth.

  5. Step 5 Sauce the pasta and serve

    Gently mix the pasta with the pesto. Serve with pollock. Garnish with fresh basil, if desired.