Short cut noodles make for an easy-to-share pasta dish. Simple to prep and effortless to make, this recipe features fresh ingredients like sweet cherry tomatoes, baby arugula and Brussels sprouts, along with locally sourced West Coast halibut and Ontario pancetta making it a bright and flavourful meal.
- Prep time 30 minutes
- Cooking time 25 minutes
- Total time 55 minutes
- 1 pkg. (340 g) Catelli® Ancient Grains Fusilli
- 10 oz Pacific halibut fillet (cut into one inch cubes)
- 1/2 cup (125 mL) pistachios , shelled and chopped
- 2 cups (500 mL) cherry tomatoes
- 2 handfuls of washed baby arugula
- 10 slices pancetta
- 12 Brussels sprouts
- 1 clove of garlic
- 1/4 cup (60 mL) extra virgin olive oil
- 1/3 cup (83 mL) flat-leaf parsley
- Salt and pepper to taste
Recipe courtesy of the Catelli 150th Anniversary Recipe Collection—celebrating 150 years young with Canada.
Bring a large pot of salted water to a boil.
Slice pancetta into 1/2 inch pieces. Over medium heat, cook pancetta in large sauté pan until it begins to brown and render. Add garlic, cherry tomatoes and olive oil and cook until they begin to blister and burst.
Add pasta to boiling water and cook fusilli according to package instructions.
Add halibut to pan; lightly season with salt and sauté over medium heat, turning pieces over for 3-4 minutes until lightly browned and just cooked. Fish should be flaky and fork tender.
Roughly chop pistachios and thinly slice Brussels sprouts, removing root ends.
Add pistachios, Brussels sprouts and arugula to sauté pan and stir on medium heat until greens are wilted - no more than two minutes.
Drain cooked pasta and add to sauté pan; gently stir in chopped parsley and a pinch of salt. Add pepper to taste. Drizzle with olive oil and garnish with extra parsley leaves.
Chef's Tip: Looking to serve a vegetarian dish? Simply omit the Pacific halibut and pancetta for the same great-tasting, flavourful result.
Makes 4-6 servings.