Preparation time: 15mins
Serves: 1 portion
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100g Verrigni Linguine
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80g cherry tomatoes halved
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300g seabass fillet, no skin
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20g butter
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Zest of 1 lemon
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2 cloves of garlic, peeled & bruised
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20g parmesan cheese
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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 x 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. and serve the plated linguine with the sauce of the seabass on top.
