Golden Cod over Fresh Tagliatelle

with Leafy Greens, Peas & Lemon-Pesto Drizzle

840 cals

20 mins

Description

This luscious combo gives you a little Mediterranean escape, with hints of lemon and herbs running through the fish and pasta. Quickly seared to golden, fillets of seared cod rest on a bed of fresh tagliatelle bathed in a rich and creamy sauce studded with leafy greens and peas. Give this palate-pleaser a finishing touch with a snappy drizzle made of lemon juice and basil pesto, plus (what else?) a sprinkle of shaved Parmesan.

Contains:

Eggs, Cod, Milk, Mustard, Cashews, Pine nuts, Wheat

Ingredients

for 2 servings

(Double for 4 portions)

2 Cod fillets
90g Baby spinach (or baby kale)
1 Lemon
100g Green peas
15ml Basil pesto
225g Fresh tagliatelle
90ml Heavy cream
15ml Minced garlic
25g Shaved Parmesan (contains rennet)
13.5g Zesty Herbs spices (garlic, dehydrated carrots, red bell pepper, onion, chives, salt, spices, mustard, sugar, sunflower oil, lemon oil)

Nutrition

Total fat	41g
Saturated Fat	16g
Sodium	1660mg
Total carbs	74g
Sugar	4g
Protein	46g
Fibres	8g

Recipe Instructions

Step 1: Cook the cod

Bring a medium pot of salted water to a boil. In a medium pan (non-stick if possible), heat a drizzle of oil on medium-high. Thoroughly pat the cod fillets dry with paper towel; season with ½ the spice blend and S&P. Add the cod* to the pan and cook, 2 to 3 minutes per side, until golden brown and cooked through. Carefully transfer to a plate and set aside in a warm spot. Wipe out and reserve the pan.

Step 2: Sauté the spinach

Zest and juice the lemon. In the reserved pan, heat a drizzle of oil on medium-high. Add the garlic and up to ½ the lemon zest (to taste); sauté, stirring frequently, 30 seconds to 1 minute, until fragrant. Add the spinach and up to ½ the lemon juice (to taste); sauté, stirring frequently, 1 to 2 minutes, until wilted. Season with the remaining spice blend and S&P. Remove from the heat.

Step 3: Boil the pasta

Add the pasta to the pot of boiling water; stir gently to separate. Boil, 1 to 3 minutes, until al dente (still slightly firm to the bite). Reserving ½ cup cooking water (double for 4 portions), drain the pasta thoroughly. Toss with a drizzle of oil to prevent sticking and set aside in a warm spot.

Step 4: Make the lemon-pesto drizzle

While the pasta boils, in a small bowl, combine the pesto, as much remaining lemon zest and juice as you’d like and 3 tbsp olive oil (double for 4 portions). Stir well.

Step 5: Finish & serve

Return the pan of spinach to the heat on medium-high. Add the cooked pasta, peas and cream. If the sauce seems dry, gradually add the reserved cooking water until you achieve your desired consistency. Cook, stirring frequently, 1 to 2 minutes, until the pasta is coated with the sauce; season with S&P to taste. Divide the finished pasta between your bowls. Top with the seared cod. Spoon as much lemon-pesto drizzle over the dish as you’d like. Garnish with the Parmesan. Serve any remaining drizzle on the side. Bon appétit!