Golden Haddock over Fresh Tagliatelle
with Leafy Greens, Peas & Lemon-Pesto Drizzle
Cooking time
20 minutes
Servings
2/4
Calories
940 /serving
This bright combination tastes like a Mediterranean escape, with its luscious creaminess and lemony hints. The golden fillets of seared haddock intertwine with fresh tagliatelle in a cream sauce studded with leafy greens and peas. Give this palate pleaser a stellar finishing touch with a snappy lemon-pesto drizzle and (what else?) a sprinkle of shaved Parmesan.
We will send you:
- 2 Haddock 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 spice blend (garlic, dehydrated carrots, red bell pepper, onion, chives, salt, spices, mustard, sugar, sunflower oil, lemon oil)
Contains: Eggs, Haddock, Milk, Mustard, Cashews, Pine nuts, Wheat
You will need:
Medium pot
Medium pan (non-stick if possible)
Zester
Strainer
Olive oil
Oil
Salt & pepper
Total Fat
51 g
Saturated Fat
17 g
Sodium
1530 mg
Total Carbs
74 g
Sugars
4 g
Protein
48 g
Fibres
8 g
Preparation
Cook the haddock
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 haddock dry with paper towel; season with ½ the spice blend and S&P. Add the haddock* 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.
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.
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.
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 to combine thoroughly.
Finish & serve
To the pan of spinach, 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 haddock. Spoon as much of the lemon-pesto drizzle over the haddock and pasta as you’d like. Garnish with the shaved Parmesan. Serve any remaining lemon-pesto drizzle on the side. Bon appétit!
*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.
