Preparation time: 15mins
Serves: 1 portion
100g Verrigni Linguine
80g cherry tomatoes halved
300g seabass fillet, no skin
Zest of 1 lemon
2 cloves of garlic, peeled & bruised
20g parmesan cheese
10g fresh thyme
✵ 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.