Preparation time: 15mins
Serves: 1 portion 

• 100g Verrigni Linguine

• 80g cherry tomatoes halved

• 300g seabass fillet, no skin

• 20g butter

• 50g Tipico Basil Pesto Sauce

• Zest of 1 lemon

• 2 cloves of garlic, peeled & bruised

• 20g parmesan cheese

• 10g fresh thyme
  

Cooking Instructions

✵ Bring a pot of water to the boil with a little bit of salt. Add in the linguine and boil for 9 minutes.

✵ Warm up a pan with the bruised garlic, butter, halved cherry tomatoes and thyme.

✵ When the butter has melted, add the seabass fillet with some salt and pepper and cook slowly for about 5 minutes or until cooked.

✵ When the seabass is cooked, take the pan off the heat and remove the thyme and garlic cloves.

✵ When the linguine is ready, add it to the pan along with the pesto sauce and parmesan cheese.

✵ Add in some cooking water if the pasta and pesto becomes too thick. Warm the seabass in its sauce.

✵ Serve the plated linguine with the sauce from the seabass on top.