Dr. Beth's Spinach Pesto Pasta with Walleye
Dr. Beth's Spinach Pesto Pasta with Walleye
Serves: 2
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)

  • 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.

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