Spinach, Basil and Almond Pesto Linguine with Crispy Skin Barramundi Fillets

INGREDIENTS
120g fresh baby spinach
3-4g basil leaves
50g grated parmesan
40g roasted almonds
3-4 garlic cloves, chopped
12 tbsp olive oil - 4 for the garlic, 4 for the fish, 4 for the blender
2 ladles of pasta water
250g linguine
barramundi fillets - I really rate Aldi’s frozen fillets

METHOD
1. Bring a large pot of salted water to boil while you gently fry the chopped garlic in 4 tbsp of olive oil on a medium-low heat until lightly golden.
2. Add the linguine to the boiling water and cook to your preference. While the linguine is cooking, heat a non-stick pan on a medium-high heat. Dry the fish fillets with paper towels and score the skin 3-4 times and rub with a good pinch of salt.  
3. Add 4 tbsp of olive oil into your hot pan and place the fish fillets skin side down and cook for 5-6 minutes until the skin is crispy. Turn and cook for another 2-3 minutes. Once cooked through, remove the fillets from the pan.
4. Before you strain the linguine, add 2 ladles of the pasta water into a blender along with the spinach, basil, garlic and its oil, parmesan, another 4 tbsp of olive oil and a good pinch of salt. Blitz until a smooth. Add the almonds and blitz for another 5 seconds. Go ahead and blitz the nuts for a few more seconds if you prefer a smoother texture.
5. Pour the pesto into a large bowl, add the drained linguine and mix well and then you’re ready to serve.

This was dinner the other night and it went down very quickly after a massive training day. It requires a little bit of prep and it might feel like you’re doing three things at once but it’s a pretty easy and delicious dinner to make. Get all your ingredients measured and ready and you should feel like a kitchen Queen or King. You would have seen me big up Aldi’s frozen barramundi fillets before and, no joke, they’re so worth getting and having in the freezer. They taste fresh and are super handy to have. You can totally skip the fish and use any alternative if you prefer.  Would love to see your take on this if you make it. Tag me on Instagram @nikolettaskitchen, hashtag #nikolettaskitchen or send me a pic directly :) x