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Alaskan Pollock Pappardelle with Carrot-Top Pesto


Wildly Simple™ Alaskan Pollock Redi Cuts™ (1/10 lb) 424913.


3  lbs Wildly Simple™ Alaskan Pollock Redi Cuts™ (1/10 lb) 424913
1  Cup White Wine Vinegar
1  Cup Water
1/4  Cup Sugar
To taste   Salt & Pepper
2  TSP Coriander
2   Bay Leaves
6   Carrots (Multicolored & organic; 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. Add 4-6 carrots (peeled & ribboned, heads removed & saved) and cool.

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

4. Drain Carrots.

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

Serves 12.