SMOKED COD WITH ROCKET PESTO ON FETTUCCINE

Serves 4
375 Fettucine

500g smoked cod fillets

Rocket pesto

150g baby rocket leaves

2 cloves of garlic crushed

¼ cup (40g) of toasted pine nuts

¼ cup (35g) of toasted pistachios

2 table spoon of lemon juice

¾ cup (180ml) olive oil or as desired

Cook pasta in a large saucepan of boiling water (with a little olive oil) uncovered until tender (al dente): drain.

Meanwhile cook the fish in a large saucepan of boiling water, drain and let cool.

Break the fillets of fish away from skin and bones which can be discarded.

Place the fish in a large saucepan and fry until browning

Place Pasta in large bowl with fish and rocket pesto: toss to gently combine.

Rocket pesto: blend or process ingredients to form a paste.