Spaghetti with bass and green pesto
11.5 oz Barilla Spaghetti no.5
7 oz basil pesto
7 oz bass fillet
10 cherry tomatoes
1 tbsp extra virgin olive oil
1 bunch fresh basil
Peel and dice the potatoes.
Wash and cut the cherry tomatoes in wedges.
In a pan, sauté the potatoes with a dribble of oil, and leave them crunchy. Set aside.
In the same pan, sear the tomato wedges and the bass fillet.
Cook for about 5 minutes breaking the fish in pieces with the wooden spoon. Put aside.
In the meantime, boil the Spaghetti in abundant lightly salted water, drain when al dente and pour in the pan. Blend well and, away from the heat, add the pesto.
Serve by adding the crunchy potato cubes and the basil.