Dr. Beth's Spinach Pesto Pasta with Walleye
Poach walleye in lemon juice and EV olive oil, about 3 tablespoons of each in glass dish (coat both sides of fish with lemon juice and olive oil), sea salt and cayenne pepper on top of fish.
Bake in 370° F. oven for about 20 minute until fish is white and flaky
In processor, blend:
- 3 garlic cloves
- 2 ounces parmesan cheese
- 1/2 teaspoon sea salt
- 1/4 stick organic butter (softened) - optional
- one tablespoon lemon juice
- 8 ounces fresh baby spinach leaves
- 8 ounces fresh basil
- Cayenne pepper flakes if desired.
When well blended, slowly pour in from the top while running
- about 1/3 cup EV olive oil
Toss Pesto with 4 oz. whole wheat, multi grain or gluten-free pasta
3-4 minutes before it is done, add 3-4 handfuls of fresh spinach. push down to submerge in water.
- Cook for 3 minutes
- Drain and return to pan (that is still warm)
Add
- about 1/2 cup of spinach pesto
- about 2 cups of grape or cherry tomatoes, cut in half.
- stir to combine
Serve pasta with walleye on plate. Can add a tablepoon of pesto on top of fish if desired.
Store remaining pesto in fridge or freezer.