Spaghettoni with salad pesto, cord and Pachino tomatoes
Tempo di preparazione
Tempo di cottura
- 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.