With Barilla Pesto Rosso, cod and Parsley

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Ingredients for 4 people;

  • 350 g Barilla Spaghetti n. 5
  • 200 g Barilla Pesto Rosso
  • 500 g Red Cod pulp
  • 1 clove Garlic
  • 3 tbsp Extra Virgin Olive Oil
  • 1 Organic lemon
  • Fresh parsley
  • Salt, Black pepper
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  • Bring a large pot of water to the boil; once boiling, add salt (approx. 7 grams per liter) and cook the Spaghetti for the time indicated on pack.
  • In the meantime, cut the fish pulp into chunks. Heat a large non-stick pan, add the extra virgin olive oil, the peeled garlic clove and sauté gently the fish pulp until cooked. Eliminate the garlic clove.
  • Add the pesto Rosso to the fish, stir gently adding 1-2 tbsp of the pasta cooking water for a smooth consistency. Set aside.
  • Drain the spaghetti al dente, toss the pasta with the Pesto rosso and cod sauce.
  • Serve with some grated lemon zest, chopped parsley and black pepper on top, to taste.
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