Nut free salad pesto pasta with a pan fried cod loin

Ingredients

• * 400grs fresh pasta (I used spirals)
• * 250grs packet of three leaves salad (mine was, spinach, rocket and water cress)
• * 3 garlic cloves (minced)
• * 1/2 red bell pepper
• * 1/2 red chilli
• * some olive oil
• * 1 juice of whole lemon
• * 4 fresh cod loins
• * salt and pepper to taste

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Preparation

• In a frying pan put a little olive oil and two of the minced garlic cook for 1 minute add the salad, and toss it quickly when it goes limp and darker in colour pour it all into a jug and add 3 glugs of olive oil, the lemon juice the bell pepper and chilli, blitz it all with the blender. Meanwhile cook the pasta in boiling water with a little salt and a little vegetable oil, it takes around 15 minutes to cook once cooked add the pesto, you made. Also on the pan you sautéed the salad add a little more olive oil the remaining garlic a little salt and pepper, and the cod loins you can squeeze a little lemon juice over them if you want it will take around three minutes on each side to cook completely depending on thickness, and is all done ...check the times and plan how and when to cook things so that all finishes at the same time, this is a lovely light and fast meal yet very filling and colourful. cheers!!