Pescatarian Classic Cod Pesto Pasta
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Learn more →Ingredients
4 servings
For the pesto
- 2 cups fresh basil leaves, packed
- ⅓ cup pine nuts
- ½ cup parmesan cheese, freshly grated
Chef's tipChoose a vegan parmesan in the form the recipe uses - grated for sprinkling and sauces, a firm wedge for shaving or melting. - 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 tipChoose a vegan parmesan in the form the recipe uses - grated for sprinkling and sauces, a firm wedge for shaving or melting.
- 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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