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Alaskan Pollock Pappardelle with Carrot-Top Pesto


.36 oz Wild & Simple Redi Cuts™ Wild Alaska Pollock 424913.


3  LBs .36 oz Wild & Simple Redi Cuts™ Wild Alaska Pollock 424913
1  Cup White Wine Vinegar
1  Cup Water
1/4  Cup Sugar
To taste   Salt & Pepper
2  Teaspoon Coriander
2   Bay Leaves
6   Carrots (Multicolored; peeled & ribboned, heads removed & saved)
1  oz Basil
1/4  Cup Pine Nuts (Toasted)
4  Cloves Garlic
1/2  Cup Parmesan Cheese (Grated)
2  Cups Olive Oil
3  LBs Papardelle pasta


1. To prep the Carrots: combine vinegar, water, sugar, salt & pepper, coriander, and bay leaves. Bring to a boil. Remove from heat and add 4-6 carrots (peeled & ribboned, heads removed & saved).

2. To prep the Pesto Sauce: purée 4 oz of carrot tops, basil, pine nuts, garlic, and Parmesan in food processor until finely minced. Add olive oil in a steady stream; season with salt and pepper. Mix.

3. To cook the Redi Cuts™: sauté from frozen in olive oil until cooked through, about 6-8 minutes.

3. Drain carrots.

4. Cook pasta until al dente. Combine with pesto sauce and drained carrots

5. Combine pasta, drained carrots, and pesto sauce. Mix. Top with fish and parmesan. Serve.

Serves 12.