Toasted Walnut and Parsley Pasta with Fresh Red Snapper

Nutritious, Zesty and Refreshing: A Delicious Recipe for Balanced Living

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INGREDIENTS:

Pasta Sauce Ingredients

• 1 bunch parsley

• 3/4 cup walnuts (air-fried for 5 minutes at 200 degrees until golden)

• 1 cup cooked spinach (I use Woolworths organic frozen spinach cubes)

• 4 cloves garlic

• 1/2 cup extra virgin olive oil (EVOO)

• 2 tsp sea salt

• Generous amount of black pepper

• Juice of 3 lemons

  
  

Other Ingredients

• 1 head of broccoli

• 300g fresh red snapper

  
  

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METHOD:

1. Blitz all pasta sauce ingredients in a food processor until blended.

2. Cook your pasta of choice (I use Woolworths Organic Gluten-Free Spaghetti).

3. While the pasta is cooking, air-fry the broccoli head until crispy (roughly 10 minutes at 180 degrees).

4. Pat the red snapper with a paper towel. Season both sides with salt and pepper.

5. Carefully place the seasoned fillets in the fry pan. Cook for 2-3 minutes on medium heat on both sides.

6. Combine the pasta with the air-fried broccoli and mix well. Serve with the red snapper fillet.

7. Enjoy!