Spaghettoni with salad pesto, cord and Pachino tomatoes


Tempo di preparazione

45 minutes

Tempo di cottura

10 minutes



  • 280g of single-grain spaghettoni
  • 300g of cod fillet heart
  • 3 leaves of laurel
  • 1 clove of garlic
  • 2 fresh peppers
  • 30g of semi-dried P.G.I. cherry Pachino tomatoes
  • Fine salt
  • Extravirgin olive oil

For the pesto:


Divide the peppers into two and remove the seeds. Cut the cod into cubes; place the cod cubes in a holster, with slices of garlic, chopped chilli pepper, coarsely chopped bay leaves and a drizzle of extra virgin olive oil, stir, cover with transparent film, and leave to rest in the fridge for 30 minutes . Meanwhile, prepare the Green Baby Salad pesto Insal’Arte: place the vegetables, grated cheese, nougat, prosecco and a drizzle of olive oil in the blender’s jug, blend all together to obtain a soft cream, at the end salt and pepper. Remove the garlic and herbs from the cod marinade, then cook the cod cubes very quickly in a hot pan (they must remain soft). Cook the spaghettoni in plenty of salted water, drain them al dente, then toss with the Insal’Arte lettuce pesto and the cod cubes. Serve a nest of pasta with around the semi-dry Pachino tomatoes.

We thank for this spring recipe Daniela & Diocleziano.

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