Louis Kemp® Quesadilla Carne de Cangrejo
15 minutes 4-6 servings
Wild Alaska Pollock Pappardelle with Carrot-Top Pesto
12 servings
Ingredients
3 lb Wild & Simple Redi Cuts™ Wild Alaska Pollock .36 oz 424913
1 Cup White Wine Vinegar
1 Cup Water
1/4 Cup Sugar
To taste Salt & Pepper
2 teaspoon Coriander
2 Bay Leaves
6 Multicolored Carrots, peeled & ribboned, heads removed & saved
1 oz Basil
1/4 Cup Pine Nuts, toasted
4 Cloves Garlic
1/2 Cup Parmesan Cheese (Grated)
2 Cups Olive Oil
3 lb Papardelle pasta
Directions
To prep the Carrots: combine vinegar, water, sugar, salt & pepper, coriander, and bay leaves. Bring to a boil. Remove from heat and add 4-6 carrots (peeled & ribboned, heads removed & saved).
To prep the Pesto Sauce: purée 4 oz of carrot tops, basil, pine nuts, garlic, and Parmesan in a food processor until finely minced. Add olive oil in a steady stream; season with salt and pepper. Mix.
To cook the Redi Cuts™: sauté from frozen in olive oil until cooked through, about 6-8 minutes.
Drain carrots.
Cook pasta until al dente. Combine with pesto sauce and drained carrots
Combine pasta, drained carrots, and pesto sauce. Mix. Top with fish and parmesan. Serve.
Reviews
No reviews yet
