Super simple seafood pasta with pesto
- 250g white fish cut into 4cm pieces
- 100ml freshly grated Parmesan cheese
- 250ml basil pesto
- 750g mixed frozen seafood, steamed
- 100ml dry white wine
- 500g linguine
Cook linguine, set aside. In a non-stick pan, heat the wine.
Add the white fish. Cover and poach for four to six minutes, or until done.
Toss linguine with pesto. Arrange in a shallow serving dish.
Top with white fish and seafood and sprinkle with Parmesan cheese.
Published with permission of Diana Procter.