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Lunch / Dinner

Fish & Bucatini Pasta with Salsa Verde

With a freshly made green sauce and white fish, this is an excellent pasta dish to serve on a hot summer’s day. It’s simple and light, yet substantial enough to satisfy.


6 servings

Total Time

35 minutes

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Cook bucatini in a pot of boiling salted water according to package directions; reserve ½ cup pasta water, then drain.

Purée parsley, basil, ¼ cup oil, scallion whites, 3 Tbsp. pine nuts, lime juice, 2 Tbsp. Pecorino, jalapeño, and anchovy paste in a mini food processor for the salsa verde; season with salt.

Heat 2 Tbsp. oil in a skillet over medium-low. Add fish and cook until firm, 45 minutes.

Gently toss together bucatini, salsa verde, fish, and scallion greens, adding pasta water to reach desired consistency. Top servings with pine nuts and Pecorino.

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