Vegan Pine Nut and Herb Pasta

V e g a n P i n e N u t a n d H e r b P a s t a

Pine Nut-Crusted Halibut


⦁ 12 oz spaghetti
⦁ 1/2 cup pine nuts, toasted
⦁ 1/2 cup fresh parsley, chopped
⦁ 1/2 cup fresh basil, chopped
⦁ 1/4 cup olive oil
⦁ 2 cloves garlic, minced
⦁ Salt and black pepper to taste
⦁ Lemon zest and juice of one lemon

0. Cook the spaghetti according to the package instructions. Reserve 1/2 cup of the pasta water before draining.
1. In a large pan, heat the olive oil over medium heat. Add the garlic and cook until it begins to turn golden.
2. Add the cooked pasta, pine nuts, parsley, basil, lemon zest, and lemon juice. Toss everything together, adding the reserved pasta water as needed to create a sauce. Season with salt and pepper.
3. Serve hot, with extra herbs and pine nuts sprinkled on top if desired.
with salt and pepper, then press the pine nut mixture onto the top side of each fillet. Heat the oil in an ovenproof skillet over medium-high heat. Add the halibut, crust-side down, and cook until golden, about 3 minutes. Flip the fillets and transfer the skillet to the oven. Bake until the fish is cooked through, about 10 minutes.