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    • Coley and Pesto Pasta

    Mark Sharron
    Medium difficulty
    55 minutes
    02-Apr
    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

    • Step-by-Step Method for Coley and Pesto Pasta
    • Bring a large pot of salted water to a boil for pasta
    • Dice the onion and mince the garlic cloves
    • Cut the coley fillets into evenly sized cubes
    • Heat 2 tablespoons olive oil in a large skillet over medium heat
    • Add diced onion to skillet and sauté until translucent
    • Add minced garlic, dried oregano, and red pepper flakes; cook until fragrant
    • Pour in white wine and let it simmer to reduce by half
    • Add chicken broth and simmer briefly
    • In a separate pan, season the cubed coley fish with salt and pepper
    • Add coley cubes to the skillet and gently cook until opaque and just done
    • Stir in pesto, heavy cream, and grated Parmesan cheese, mixing well to combine
    • Cook pasta in boiling water until al dente, then drain
    • Add cooked pasta directly to the skillet and gently toss to coat with the sauce
    • Season final dish with additional salt and pepper to taste
    • Finely chop fresh parsley if using
    • Plate pasta into shallow bowls
    • Garnish each portion with parsley and an extra sprinkle of Parmesan
    • Serve immediately while hot