Who doesn’t love pasta and pesto?! I made this pasta dish a few weeks back with roasted haddock from Sizzle Fish. I made some homemade pumpkin Seed Pesto. Including the instructions and recipe below! Depending on how many people are eating, adjust the amounts! I made 2 servings.
Ingredients:
- Pasta (I used EatBanza grain free pasta)
- Tomatoes cut up
- Baby Bella mushrooms and shiitake mushrooms sliced (about one package)
- Arugula
- Pumpkin seeds
- Shredded cheese (I used Daiya Foods dairy free)
- Red pepper flakes
- Lemon
- Fresh thyme
- Salt and Pepper
- 1/2 pound Fresh haddock from Sizzle Fish
- Homemade pesto (see below)
Pesto:
- 1 bunch of basil
- 1/3 cup olive oil
- 1/2 cup pumpkin seeds
- 2 cloves of garlic
- 1/2 tsp Himalayan salt
- 1 tablespoon lemon juice
- 1 tablespoon coconut aminos
Instructions:
Preheat oven to 450, and place haddock on a piece of parchment paper. Sprinkle with salt/pepper/fresh thyme and squeezed lemon juice. Bake for about 10 minutes, until flaky. In the meantime cook pasta according to instructions, drain and cool. For the pesto, place all ingredients in food processor and process until turns into a pesto consistency. Sauté mushrooms over medium high in about 1/2 tablespoon of oil and cook until tender, stirring them. Once everything is cooked and pesto is made, toss the pasta in some of the pesto then toss with arugula. Add some chopped tomatoes, mushrooms, and pieces of flaked haddock. Sprinkle with cheese, pumpkin seeds, red pepper flakes, a squeeze of lemon and extra pesto! Enjoy!