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
Ingredients
- 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
Preparation
-
Step 1 Cook the pasta
Cook the pasta in a pot according to package directions. Drain, reserving 1⁄4 cup cooking water. Keep warm.
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Step 2 Cook the broccoli
Cook broccoli florets in a steamer or microwave until tender. Allow to cool.
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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
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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.
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Step 5 Sauce the pasta and serve
Gently mix the pasta with the pesto. Serve with pollock. Garnish with fresh basil, if desired.
