AuthorMike EgrieCategory, DifficultyIntermediate
Cod with Beet Pesto Pasta
Yields4 Servings
Prep Time20 minsCook Time15 minsTotal Time35 mins
 8 oz whole-wheat spaghetti
 8.80 oz cooked, peeled beets
 2 garlic cloves, minced
 ½ cup walnuts, toasted
 ½ cup grated fresh parmesan cheese
 3 tbsp olive oil, divided
 4 oz cod fillets
 4 tsp fresh lemon juice
1

In a large pot cook spaghetti al dente according to package directions. Reserve ½ cup of the pasta water. Drain pasta; return to pot. (If pasta appears dry, gradually add reserved water andtoss to coat until moist.)

2

Meanwhile, for the pesto, in a food processor combine beets, garlic, walnuts and Parmesan; pulse until finely chopped. With food processor running, gradually add 2 tablespoons of the oil, adding an additional tablespoon of oil if necessary. Process until smooth. Season with salt and pepper to taste. Add pesto to spaghetti; toss to coat.

3

Pat fillets dry with paper towels; season with salt and pepper to taste. Heat remaining 1 tablespoon oil over medium-high heat. Add cod to skillet; cook 4 to 6 minutes per side or until fish flakes easily with a fork. Drizzle fillets with lemon juice.

4

To serve, spoon spaghetti evenly onto 4 plates, top with fish, and serve.

Make it a meal: Serve with a pear and arugula salad.

Culinary: 3 ways to grate fresh Parmesan

  1. Microplane (great for small quantities)
  2. Box grater (great for medium quantities)
  3. Food processor (great for large quantities)

Nutrition: Beets
Beets contain high levels of antioxidant and anti-inflammatory agents that may help reduce the risk of some cancers.

Ingredients

 8 oz whole-wheat spaghetti
 8.80 oz cooked, peeled beets
 2 garlic cloves, minced
 ½ cup walnuts, toasted
 ½ cup grated fresh parmesan cheese
 3 tbsp olive oil, divided
 4 oz cod fillets
 4 tsp fresh lemon juice

Directions

1

In a large pot cook spaghetti al dente according to package directions. Reserve ½ cup of the pasta water. Drain pasta; return to pot. (If pasta appears dry, gradually add reserved water andtoss to coat until moist.)

2

Meanwhile, for the pesto, in a food processor combine beets, garlic, walnuts and Parmesan; pulse until finely chopped. With food processor running, gradually add 2 tablespoons of the oil, adding an additional tablespoon of oil if necessary. Process until smooth. Season with salt and pepper to taste. Add pesto to spaghetti; toss to coat.

3

Pat fillets dry with paper towels; season with salt and pepper to taste. Heat remaining 1 tablespoon oil over medium-high heat. Add cod to skillet; cook 4 to 6 minutes per side or until fish flakes easily with a fork. Drizzle fillets with lemon juice.

4

To serve, spoon spaghetti evenly onto 4 plates, top with fish, and serve.

Cod with Beet Pesto Pasta
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