Wild Alaska Pollock Pappardelle with Carrot-Top Pesto

Name: Wild Alaska Pollock Pappardelle with Carrot-Top Pesto | Food Service Recipes | Trident Seafoods
Yield: 12 servings
Ingredients: 3 lb Wild & Simple Redi Cuts™ Wild Alaska Pollock .36 oz 424913; 1 Cup White Wine Vinegar; 1 Cup Water; 1/4 Cup Sugar; To taste Salt & Pepper; 2 teaspoon Coriander; 2 Bay Leaves; 6 Multicolored Carrots, 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 lb Papardelle pasta

12 servings

Ingredients

3 lb Wild & Simple Redi Cuts™ Wild Alaska Pollock .36 oz 424913
1 Cup White Wine Vinegar
1 Cup Water
1/4 Cup Sugar
To taste Salt & Pepper
2 teaspoon Coriander
2 Bay Leaves
6 Multicolored Carrots, 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 lb Papardelle pasta

Directions

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).
To prep the Pesto Sauce: purée 4 oz of carrot tops, basil, pine nuts, garlic, and Parmesan in a food processor until finely minced. Add olive oil in a steady stream; season with salt and pepper. Mix.
To cook the Redi Cuts™: sauté from frozen in olive oil until cooked through, about 6-8 minutes.
Drain carrots.
Cook pasta until al dente. Combine with pesto sauce and drained carrots
Combine pasta, drained carrots, and pesto sauce. Mix. Top with fish and parmesan. Serve.