Lean Basil Pesto Haddock with Wholewheat Pasta, Courgette & Cherry Tomatoes
Big flavour, sensible numbers. This Italian plate pairs haddock with wholewheat pasta for 47g protein and roughly 521 kcal.
Ingredients
- 160g Haddock
- 130g pasta
- 80g courgette
- 80g cherry tomatoes
- 25g pesto
- 10g parmesan
- 3g garlic
- 20g rocket
Method
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1
Prep everything first: wash and trim the courgette and cherry tomatoes, then measure out the sauce ingredients.
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2
Cook the wholewheat pasta in salted boiling water for 10-12 minutes until al dente; save a splash of pasta water.
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3
Bake the haddock at 200°C for 12-14 minutes until it just flakes.
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4
Stir the pesto through the hot carbs with a splash of cooking water so it turns glossy, then top with grated parmesan.
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5
Meanwhile, steam or stir-fry the courgette and cherry tomatoes for 3-5 minutes until just tender with a little bite.
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6
Build the plate: wholewheat pasta first, then the veg and haddock, spooning over any remaining sauce. Finish with the rocket.
Tap ingredients and steps to tick them off as you cook.