Kish Redfish with Pasta Rigatoni and Pistachio Pesto
Ingredients
Portions
4
Units
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4
redfish fillets
400
g
pasta rigatoni
50
g
basil
50
g
roasted pistachio nuts
100
g
parmesan cheese
100
ml
extra virgin olive oil
1
garlic clove
salt and pepper
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4
redfish fillets
redfish fillets
400
g
pasta rigatoni
14.00
oz
pasta rigatoni
50
g
basil
1.75
oz
basil
50
g
roasted pistachio nuts
1.75
oz
roasted pistachio nuts
100
g
parmesan cheese
3.50
oz
parmesan cheese
100
ml
extra virgin olive oil
0.35
cup
extra virgin olive oil
1
garlic clove
garlic clove
salt and pepper
salt and pepper
No items found.
No items found.
No items found.
Directions
- Cook pasta according to instructions on the packet.
- While the pasta is cooking, start by chopping the pistachio nuts, leaving some texture. Add the chopped fresh basil leaves and grated Parmesan cheese. Slowly stream in the olive oil and blend until smooth. Season with salt and pepper and add grated garlic if desired. Set aside in a cool place while preparing the fish.
- Filet the fish, keeping the skin on each fillet. Sprinkle some salt on each side.
- Heat a saucepan with oil and fry the fish on each side for approximately 2 minutes on each side.
- Blend most of the pesto with the cooked pasta and arrange the fish fillets nicely on top of the pasta in a large serving bowl.
- Sprinkle some chopped nuts on top and serve the remaining pesto on the side.
