A spin on the classic pescatore pasta, pesto-tore is richer and bigger in flavour. Delicate seafood is cooked in creamy white wine sauce finished off with lashings of pesto.
Servings
2 Servings
PREP TIME
10 mins
COOK TIME
15 mins
TOTAL TIME
25 mins
Difficulty
Easy
Wine pairing
Chardonnay, Fiano, Viognier
Note: This step assumes you’re using dry pasta with a standard cook time of about 10 minutes. If you’re using fresh pasta with a shorter cook time, make a start on the sauce first and begin cooking the pasta when you add the seafood to the sauce.
1. Fill a medium sized pot with water and place over high heat. Once the water comes to the boil, salt it generously with a few teaspoons of salt, and add the pasta.
2. Stir the pasta with a fork every minute for the first few minutes so that the pasta doesn’t stick together. Then, make a start on the sauce so the sauce and seafood is ready by the time the pasta finishes cooking.
Important: Do not drain the pasta water when the pasta is finished cooking, as the sauce needs some of the pasta water to thicken.
1. Choose a large saute pan or skillet with a lid (set the lid aside for later). Heat the butter in the pan over medium heat.
2. Add the garlic, spring onions, red pepper flakes, lemon zest and cherry tomatoes. Saute gently until softened, about 3 minutes.
3. Add the flour and stir until it’s incorporated.
4. Add the seafood, white wine, lemon juice and parsley. Place the lid on the pan and steam the seafood until it’s cooked, at least 4 minutes.
Note: If you increase the quantity of the recipe, the seafood will take longer to cook. Watch for the fish and scallops to turn opaque, and for the prawns to turn orange. Don’t overcook at this stage, because the seafood will continue cooking in the next few steps.
5. Add the cream, pesto and parmesan and stir through.
1. Use a spider (pasta scoop) or tongs to transfer the pasta straight from the boiling water to the sauce, and toss the pasta and sauce together.
2. Add some of the pasta water to the sauce, starting with just 1/4 cup, and stir it through. You can continue adding pasta water until the sauce reaches your desired consistency.
3. Finally, add the salt and pepper (to taste), and serve garnished with more chopped parsley.
Normally, you’d pair a lighter style white wine with seafood, but because the flavours in this dish are boldened by the cream and pesto, I recommend a bigger white instead.
Try a Chardonnay, Fiano or a Viognier which will stand up to the richness of the dish. Semillon or Roussane will also work well, for something a little lighter.
