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
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.