Coorong Mullet Pasta with Walnut & Mint Pesto


Preparation time
10 minutes

Cooking time
15 minutes

4 people

For the walnut & mint pesto:
1 cup mint leaves
½ cup walnuts
1 garlic clove, crushed
¼ cup grated parmesan
½ cup olive oil
¼ teaspoon sea salt

For the pasta salad:
300g farfalle pasta
1 tablespoon cooking oil
1 bunch asparagus, ends removed, cut into 3cm pieces
1 cup frozen peas
1 packet x 200g Ferguson Coorong mullet fillets, thawed in the refrigerator overnight
Sea salt and pepper
½ punnet cherry tomatoes, quartered

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.)