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    • Coley and Pesto Pasta

    Mark Sharron
    Medium difficulty
    55 minutes
    2-4
    Amount Per Serving: Calories 5000; Fat 20g; Carbs 32g; Protein 28g
    Coley and Pesto Pasta is a delicious, easy-to-make dish perfect for a weeknight dinner. This dish has coley, a mild-tasting fish, and a flavorful pesto sauce. It is cooked in a white wine and chicken broth sauce and topped with Parmesan cheese for a creamy finish. The dish is packed with flavour and will surely be a hit with the whole family. This dish is also very simple and can be prepared in under an hour.     
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    Ingredients

    • 1 lb. coley fillets, cut into cubes
    • 2 tablespoons olive oil
    • 1 onion, diced
    • 2 cloves garlic, minced
    • 1/2 teaspoon dried oregano
    • 1/4 teaspoon red pepper flakes
    • 1/2 cup white wine
    • 1/2 cup chicken broth
    • 1/2 cup pesto
    • 1/2 cup heavy cream
    • 1/2 cup grated Parmesan cheese
    • 1 lb. cooked pasta
    • Salt and pepper to taste
    • Fresh parsley, chopped (optional)

    Method

    • To prepare Coley and Pesto Pasta, begin by cubing the coley. 
    • Heat the olive oil in a large skillet over medium heat. 
    • Add the onion and garlic, and sauté for 3-4 minutes until the onion is softened. 
    • Add the oregano, red pepper flakes, and coley cubes. Cook for 5-7 minutes until the coley is cooked through. 
    • Add the white wine and chicken broth, and bring to a simmer.
    • Reduce the heat to low and stir in the pesto and cream. Simmer for 3-4 minutes until the sauce has thickened. 
    • Add the cooked pasta and stir to combine. 
    • Sprinkle with Parmesan cheese and season with salt and pepper to taste. 
    • Serve hot, garnished with fresh parsley, if desired.