Anti Inflammatory Classic Cod Pesto Pasta

Total time35 min

Prep time15 min

Cook time20 min

Anti Inflammatory Classic Cod Pesto Pasta

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Ingredients

4 servings

For the pesto

2 cups fresh basil leaves, packed
Goodness Gardens Packaged Basil - 2 Oz Organic Fresh Basil - Each Basil Hydroponic Prepacked Bowery Basil - 1.5 OZ 80 Acres Farms Fresh All About That BASIL
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⅓ cup pine nuts
½ cup parmesan cheese, freshly grated
Chef's tip
Match the form the recipe uses - grated for sprinkling and sauces, a firm wedge for shaving. If the recipe melts the cheese, choose a product labeled meltable.
2 cloves garlic
½ tsp kosher salt
¼ tsp black pepper
½ cup extra-virgin olive oil

For the pasta and cod

12 oz linguine
1 tbsp kosher salt (for pasta water)
4 cod fillets (about 6 oz each), patted dry
½ tsp kosher salt
¼ tsp black pepper
2 tbsp olive oil
1 cup cherry tomatoes, halved
¼ cup pasta cooking water, reserved
1 tbsp lemon juice

For serving

2 tbsp parmesan cheese, freshly grated (optional)
Chef's tip
Match the form the recipe uses - grated for sprinkling and sauces, a firm wedge for shaving. If the recipe melts the cheese, choose a product labeled meltable.
fresh basil leaves, for garnish (optional)

Instructions

1
Make the pesto: combine the basil, pine nuts, Parmesan, garlic, salt, and pepper in a food processor and pulse until coarsely chopped, about 10 pulses. With the motor running, stream in the olive oil until the pesto is smooth and uniform. Set aside.
2
Bring a large pot of water to a boil over high heat. Add 1 tbsp kosher salt, then cook the linguine until al dente, tender with a slight resistance at the center, about 9–10 minutes or per package directions. Before draining, ladle out 1/4 cup of the starchy pasta cooking water and reserve it. Drain the pasta through a colander.

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