Smoked Hamour with Fresh Pesto Linguini & Capers

P1110346 copy.jpgServes 2, prep time 20 minutes, cooking time 15 minutes

250g of linguini
150g of peppered smoked Hamour fish
3-4 tbsp of pesto
Handful of capers
Juice of ½ a lemon
10 basil leaves thinly sliced
Olive oil to drizzle
Ground black pepper

2 large bunches of basil
4 tbsp of olive oil
2 tbsp of grated Parmesan
2 tbsp of pine nuts
1 garlic clove chopped
Pinch of rock salt
Zest of a ½ lemon

Cook the linguini as per pack instructions. Meanwhile gently toast the pine nuts in a frying pan until golden then allow to cool. Place the remainder of ingredients in a food processor and blitz until smooth. When the linguini is cooked, drain and place in a large mixing bowl. Add the fresh pesto and mix thoroughly. Next, serve into two pasta bowls, flake over the smoked fish and add the capers. Add a drizzle of olive oil a squeeze lemon juice, black pepper and fresh basil then serve.

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