Spaghetti with bass and green pesto

177 Views
 
MASTERY Level
25 min
178 Views
 
MASTERY Level
4 People
25 min
INGREDIENTS for 4 people

11.5 oz Barilla Spaghetti no.5

7 oz basil pesto

7 oz bass fillet

1 potato

10 cherry tomatoes

1 tbsp extra virgin olive oil

1 bunch fresh basil

Preparation

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.

Fish Sauces Dry Eggs free Long
APPEAREANCE
IS IMPORTANT TOO

SOME TECHNIQUES TO PLATE LIKE A REAL CHEF .

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