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If I do eat pasta, it has to be simple, light and most of all, fresh. Pasta with salsa verde is one of my summer favourites, as I love the smell and taste of fresh herbs and the lovely shade of green is just so summery. It’s also a great way to finally utilise the voracious pot of flat-leaf parsley in my yard as well!
The penne can be substituted with other short pasta such as farfalle or orrecchiette. Similarly you can use any thin, white-flesh fish instead of John Dory. Thicker cuts of fishes such as bass is good too although they may need to be finished off in the oven if they’re still undercooked by the time the outside is fried golden. It’s the perfect precedent to a luscious summery dessert and best enjoyed al-fresco with a herbaceous white like a crisp Sauvignon Blanc or for something a little different, a Pinot Grigio.Aaaand finally, on a recommendation from a lovely reader (thanks Nate-n-Annie!), this recipe will be entered into next week’s round of Presto Pasta Nights (#101). A big thanks to Ruth of Once Upon A Feast and this week’s host Wiffy from Noob Cook for a mouthwatering event!
This will also be my submission to February’s Grow Your Own, which this month, is hosted by Andrea. Grow Your Own is a blogging event that celebrates cooking from your own freshly grown, raised, foraged and even hunted ingredients! In this case, my wild pot of flat-leaf parsley certainly came in handy!
Penne of Dory and Salsa Verde
Ingredients
Salsa Verde
1 bunch of flat-leaf parsley – stems discarded
50g jar of salted capers – soaked in cold water for 10 minutes and drained
A small tin (56g) of anchovies in olive oil – drained
2 cloves garlic – chopped
2 tsps Dijon mustard
180ml olive oil
500g penne
4 x John Dory or Silver Dory fillets – boned and cut into 3cm pieces
olive oil
juice of ½ a lemon
Method
Cook pasta in a pot of boiling, salted water until al dente and then drain.
Process all the salsa verde ingredients in a food processor to a paste.
Season the fish pieces with sea salt and freshly ground black pepper.
Heat olive oil in a pan and cook fish skin-side down for around 30 seconds to a minute on each side until just cooked. Drain on paper towels.
Toss the pasta with salsa verde and lemon juice and layer with the fish.
{ 23 comments… read them below or add one }
mmyum! What a great “just-home-from-work-Oh-look!-a-yummy-dinner!” recipe :) How long can you keep the salsa verde in the fridge for?
Now that we’re having a bit of a cold snap (comparatively speaking of course) this is a great dinner idea!
yum, looks great. i don’t often make salsa verde but this seems tempting.i tend to make pasta salads in summer, or it’s great to have a simple spaghetti with a splash of evoo, lots of lemon zest, parsley and a handful of kalamata olives.
Looks light and delicious! The salsa verde and fish make a great combination.
I love the green of the salsa verde…very summery indeed! This looks deliciously healthy.
Absolutely delish, I really like this dish colour and presentation, is quite appetising. cheers!!
Saw you on Foodgawker – great photo btw! This dish makes me dream of summer in spite of the present weather!
The combo of fish, salsa verde and pasta sounds so fresh! I’ll have to try this!
This looks excellent! Thanks for sharing.
Sounds totally good! Warm or chilled, depending on the weather.
I love this! I’m on a bit of a pasta kick (the cold weather is ramping up my carb-cravings) so this is a welcome recipe!
Hi! I just found your fabulous blog and it really is SUPER awesome! I love those recipes you post and the pictures you take. Everything is so fresh and original, I’m definitely look forward to more!! Thanks for being a source of inspiration!!
Hi Shez – To be honest I have no idea because a jar of salsa verde never lasts me more than a couple of days!Hi Lorraine – Thanks a lot!Hi Helen – Yum I’m loving your pasta idea of evoo and lemon!Hi lisaiscooking – I agree – fish and salsa verde is divine!Hi Ricardo – Thanks a lot!Hi Belinda – I love that the colour reminds me of lush greenery :)Hi Mish – Go foodgawker lol! Thanks a lot!Hi Rosa – Hope you enjoy it as much as I did!Hi Mrs Mordecai – You’re welcome and thanks a lot!Hi duodishes – Absolutely and it’s great as leftovers !Hi Tangled Noodle – I’ve got a bit of a carb craving myself :)Hi luckytastebuds – <>Oh wow!<> Thanks for your beautiful complements! It’s lovely comments like these that makes me happy to do a food blog. Thank you so much for making my day :)
Nope it doesn't look unattractive… it looks great & rereshing!
The salsa verde looks yummy on that pasta…just perfect!
You should enter this in Presto Pasta Nights or Grow Your Own roundup.You have a seriously good site! I’m wowed that the design doesn’t say “Blogger” at all. I’m glad I found you.Thanks for adding us as a friend on Foodbuzz. We welcome you to come visit our site!
Beautiful! Love that red color. Looks so good.
This looks summery and delicious! Thanks for submitting to PPN ^^
Hi Soma: Haha thanks, glad you thought so!Hi Julie: Aww thanks!Hi Nate-n-Annie: Wow thanks for your complements! I’m loving the recipes on yours (pandan waffles…yum!). Thanks for your suggestions…I did end up entering them :) Hi Helene – Thanks!Hi noobcook – No problems! Look forward to seeing the roundup!
Found your dish on Presto Pasta. Looks delicious, and yes, perfect for summer!
We like pasta any time of year, but especially with salsa verde or pesto. This looks yummy! Welcome to Grow Your Own.
Hi Sarah – Thanks Sarah! :)Hi Andres Recipes – Thank you Andrea! I like your thinking :)
Wow, it looks great!