Spring is here and I couldn’t be more thrilled. During this season, we eat a lot of fresh grilled foods, salads and yummy Jamaican stews often. But when we are super busy or had a long day, Lemon Pesto Spaghetti is one of my favorite weekly go to dinners. It’s bright, creamy, tangy and filling. If you know me, making carb heavy pasta healthier is my jam. This Lemon Pesto Spaghetti is full of veggies, a light traditional pesto and toasted salty pistachios. Pretty much all the yumminess.
I love how forgiving this spaghetti dish is. You can throw in any sturdy vegetable (raw or roasted), any protein and use just about any pasta you have on hand to make lots of variations of this dish. Sometimes I had a sprinkle of feta or goat cheese, it just melts right in.
I peaked in my freezer this morning and I had Wild Catfish. Lemons, pesto, fish, vegetables? Count me in. Always.
We ate this with a side garden salad and garlic toast. Carbs? Who cares.
Enjoy.
Lemon Pesto Spaghetti with Roasted Catfish & Brussels Sprouts
Equipment
- Pot
- Sheet Tray
- Chef's Knife
- Frying Pan
Ingredients
- 1 lb Dry Pasta Any variety you enjoy
- 2 lbs Catfish, Defrosted
- 1 cup Brussels Sprouts Halved
- 1/2 cup Pesto Sauce
- 3 tbsp Minced Garlic
- 3 tbsp Extra Virgin Olive Oil
- 3 tbsp Butter
- 1/2 Lemon Juiced
- 1 tsp Rosemary
- 1 tsp Black Pepper Freshly Cracked
- 2 tsp Salt
- 1 tsp Garlic Powder
- 1 tsp Paprika
- 2 tbsp Capers Drained
- 2 tbsp Pistachios Toasted
- 1/4 cup Pasta Water
Instructions
- Bring a pot of water to boil. Once boiling, add a pinch of salt and 1 tsp of olive oil to the pot and cook your pasta to al dente. Drain and return to pot. Save 1/4 cup of pasta water.
- Preheat oven to 425 degrees. Line a sheet tray with parchment paper or foil.
- Mix all dry seasonings together. Season the Catfish and Brussels Sprouts, marinate for 5 minutes. Transfer marinated protein and Brussels Sprouts to lined baking tray. Roast in oven for 22-25 minutes, until cooked through.
- Toast Pistachios in a dry pan, 2-3 minutes until the fragrant oils release. Transfer to a small bowl.
- Add the remaining olive oil, butter, minced garlic to pan on medium heat. Stir gently, until the garlic begins to brown, about 2 minutes. Add lemon juice, pesto and pasta water to pan. De-glaze and turn off heat.
- Add pasta to sauce. Stirring to incorporate until the noddles are glossy.Break apart the Catfish into 1 inch chunks. Add fish and Brussels Sprouts to pan. Gently toss.
- Top with toasted Pistachios and Capers.
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