Pappardelle with fish, leek and chilli

Name: Pappardelle with fish, leek and chilli
Prep time: 10 min
Cook time: 6 min
Total time: 16 min
Ingredients: 1 x 375g pkt fresh lasagne sheets, cut into thick strips lengthways; 60ml (1/4 cup) extra virgin olive oil; 1 large leek, pale section only, thickly sliced; 2 garlic cloves, finely chopped; 1/4 tsp dried chilli flakes; 1/4 cup chopped fresh continental parsley; 500g white fish fillets (such as ling), coarsely chopped; 80ml (1/3 cup) white wine; 1 tsp finely grated lemon rind

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Prep Time: 10 minutes

Cook Time: 6 minutes

Total: 16 minutes

Servings: 4

Cost: $11.05 /serving

Author : Alison Adams

pan fry boil quick

Ingredients

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1 x 375 grams pkt fresh lasagne sheets, cut into thick strips lengthways60 milliliters (1/4 cup) extra virgin olive oil1 large leek, pale section only, thickly sliced2 garlic cloves, finely chopped1/4 tsp dried chilli flakes1/4 cup chopped fresh continental parsley500 grams white fish fillets (such as ling), coarsely chopped80 milliliters (1/3 cup) white wine1 tsp finely grated lemon rind

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Instructions

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Step 1

Cook the pasta in a large saucepan of salted boiling water for 3 minutes or until al dente. Drain. Return to the pan.

Step 2

Meanwhile, heat the oil in a large frying pan over medium-low heat. Add the leek, garlic and chilli and cook, stirring occasionally, for 2 minutes or until soft. Stir in the parsley. Increase heat to high. Add the fish. Cook, stirring occasionally for 3 minutes or until almost cooked. Add the wine and simmer for 1 minute or until the liquid has reduced slightly.

Step 3

Add the fish mixture and lemon rind to the pasta. Toss well to combine. Divide among serving bowls to serve.