Nut free salad pesto pasta with a pan fried cod loin

Ingredients

• 400 grs fresh pasta ( use spirals)
• 250 grs 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.