This is a lovely mid-week meal, delicate flavours and simple to make. By having the pasta as a side accompaniment I found that this wasn’t too heavy for an evening meal as I sometimes experience when I have a usual pasta dish.

Ingredients:

Big bunch of basil
75g of Almonds
Hunk of Parmesan
1 Red Chilli
Handful of Cherry Tomatoes
1 tsp of Anchovy Paste
3-4 tbsp Extra virgin olive oil
4 lemon sole
Tarragon
A sprinkle of white wine
Pasta of your choice

Method:

In a food processor – throw in a handful of basil, the almonds, parmesan, chilli, tomatoes, anchovy paste, and extra virgin olive oil and blitz for a few minutes, add more oil if you think the mixture requires it.

Cook the pasta as per the packet instructions, (I used Rigatoni) and then drain and stir in the pesto. Whilst the pasta is cooking, make 2 parcels out of foil or baking paper – add 2 soles to each parcel and throw in some tarragon, white wine and salt and pepper and bake in the oven for 10 minutes or so – really shouldn’t take long. Alternatively you can simply grill the soles without the marinade and they are equally as delicious.