Good Eggs Meal Kits
Pesto Pasta with Crispy Trout & Baby Kale Kit
Product Details
Trout is exceptionally beautiful seared in a hot pan, so the skin gets extra crispy, and the flesh is fork tender. Slide it on top of a simple pasta twirled with pesto and greens.
Contains: milk, fish, tree nuts, wheat.Note: The trout may arrive frozen for freshness. Store it in the refrigerator to defrost before cooking. If you need to defrost it same day, place it in a bowl of cold water for about 5 minutes, then drain and pat dry.
What You Get
Spaghetti
Trout (see note below)
Pre-washed baby kale
Pistachio pesto
Grated Parmesan cheese
Lemon
What You'll Need
Salt and freshly ground pepper
Olive oil
Step 1
Bring a pot of salted water to a boil. Add half of the spaghetti to the boiling water and cook until al dente, 7 minutes or 1 minute less than the package instructions. Drain the spaghetti, reserving ¼ cup of the pasta water. Drizzle the spaghetti lightly with oil and toss.
Step 2
Meanwhile, remove the trout from the packaging, pat dry with paper towels, and season with salt and pepper on both sides. In a large sauté pan over medium-high heat, warm 2 tablespoons olive oil. Add the trout, skin-side down, and cook until the skin is crispy and the flesh is opaque halfway through, 3 to 4 minutes, depending on the thickness of the fillet. Flip the fish to kiss the second side, 1 minute longer. Transfer to a plate with the crispy skin facing up. Drain any excess fat from the pan.
Step 3
Return the pan to low heat and add the spaghetti, along with the reserved pasta water. Stir in the baby kale and cook until just wilted, 1 to 2 minutes. Remove from the heat and add the pesto and half of the cheese, tossing to coat. Season to taste with salt and pepper.
Step 4
Heap the pasta into bowls and top with pieces of the crispy trout. Squeeze with lemon juice, grind with pepper, and serve warm.
