Pan-Seared Trout with Wild Garlic Pesto Pasta
A delightful spring dinner featuring flaky pan-seared trout served alongside whole wheat pasta tossed in a vibrant homemade wild garlic pesto, with a hint of lemon and fresh cherry tomatoes.
Ingredients
- Whole Wheat Pasta86.4 g
- Wild Garlic27 g
- Cherry Tomato53.8 g
- Parmesan Cheese10.8 g
- Olive Oil14.9 g
- Lemon5.4 g
- Salt0.5 g
- Black Pepper0.2 g
- Trout Fillet161.5 g
Instructions
- 1Step 1
Bring a pot of salted water to a boil for pasta. Cook whole wheat pasta according to package directions until al dente (about 10-12 minutes). Drain, reserving 50ml of pasta water.
- 2Step 2
While pasta cooks, prepare wild garlic pesto: In a food processor, combine wild garlic, half of the olive oil (14g), and Parmesan cheese. Pulse until a coarse paste forms. Gradually add reserved pasta water until desired consistency is reached. Season with salt and pepper.
- 3Step 3
Pat trout fillets dry. Season with salt and pepper. Heat remaining 14g of olive oil in a non-stick pan over medium-high heat. Sear trout fillets skin-side down for 4-5 minutes until skin is crispy. Flip and cook for another 2-3 minutes, or until cooked through.
- 4Step 4
Halve cherry tomatoes. Toss the cooked pasta with the wild garlic pesto and cherry tomatoes. Squeeze fresh lemon juice over the pasta.
- 5Step 5
Serve the pan-seared trout alongside the pesto pasta.
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