Coorong Mullet Pasta with Walnut & Mint Pesto
Place all of the pesto ingredients in a food processor or mortar & pestle. Blend until coarsely combined.
Cook the pasta as per the packet instructions. Drain the pasta, and run under cold water for 2 minutes, or until cool.
Place a large frypan over high heat and add half of the oil. Add the asparagus and cook for 2 minutes, stirring occasionally. Add the peas, and cook for a further 2 minutes. Remove from the pan and place in a serving dish.
Place the frypan back on the heat, and add the Ferguson Coorong Mullet fillets, skin side down. Sprinkle with a pinch of salt and pepper, and cook for 2 minutes on each side. Remove from the pan and place in the serving dish. Allow to cool for a few minutes, before flaking into large chunks.
Add the pasta, pesto and cherry tomatoes to the serving dish, and toss to combine.
(Dietary specifications: Use Gluten Free pasta & Lactose Free cheese.)