Lemon Peppercorn Fillets with Squash and Kale Pasta
Nothing beats this pasta dish, delicious flavours, beautiful colours. Perfect winter meal!
Serves: 4-6
Serves: 4-6Prep time: 10 mins
Prep time: 10 minsCook time: 20 mins
Cook time: 20 mins
Ingredients
Preparation
Ingredients
- 1 box High Liner Foods Lemon Peppercorn Fillets
- 1 900g bag lg. shell pasta
- 1 750g frozen butternut squash
- 1 red onion, thinly sliced
- 2 cloves garlic, minced
- 1 bunch kale, sliced
- 1 red pepper, thinly sliced
- 2 cups chicken broth
- 1/2 cup white wine
- 1/2 cup heavy cream
- 1 140g goat cheese
- 1 tbsp sage, chopped
- 2 tbsp olive oil
- Salt and pepper for taste
- parmesan cheese, to serve over pasta
- Prepare 1 carton of Lemon Peppercorn Fillets according to package instructions.
- Cook pasta in a pot of generously salted boiling water, stirring occasionally, add frozen squash cubes 5 minutes before pasta is “al dente”. Drain
- Preheat large pan to medium heat add olive oil and sauté onions for 1 min before adding the garlic cook for 30 sec before adding the Kale and red pepper. Sauté approximately 5 minutes.
- Turn up heat to medium high add chicken stock, white wine, pasta, and squash and reduce liquid by half. Add cream and continue to reduce for a few minutes.
- Finish with goat cheese, sage, and garnish with Parmesan cheese. Slice cooked fish into strips and serve on top of pasta.
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