- Prep Time
- 15 mins
- Total Time
- 30 mins
- Serves
- 4
Ingredients
- 5 oz
- 4 haddock fillets or other firm white-fleshed fish
- 150 g
- 4
- slices prosciutto
- 60 mL
- olive oil, divided
- ¼ cup
- 12 oz
- orecchiette pasta (or other small pasta)
- 340 g
- 1 cup
- frozen peas
- 250 mL
- 3
- cloves garlic, minced
- 3 cups
- packed baby arugula
- 750 mL
- ¼ tsp
- each salt and pepper
- 1 mL
- ¼ cup
- chopped fresh basil
- 60 mL
Method
Step 1
Wrap each haddock fillet with a prosciutto slice; secure with toothpick if needed. Heat half the oil in large, non-stick skillet set over medium heat. Cook wrapped fillets 4 to 6 min. per side or until prosciutto is crispy and haddock is just cooked through and starts to flake. Transfer fish to plate and keep warm. Reserve skillet for later use.
Step 2
Meanwhile, in large saucepan, cook pasta according to package directions, adding peas in the last min. of cooking. Reserve â…“ cup (75 mL) pasta water. Then drain pasta and peas.
Step 3
Heat remaining oil in reserved skillet set over medium heat. Cook garlic 1 to 2 min. until softened. Mix in pasta, peas, arugula, salt, pepper and reserved pasta water. Stir in basil just before serving. Divide pasta among 4 plates, and top each with fish.
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Nutritional Facts Per Serving
- Nutrition Description:
- Per serving ( ¼ of the recipe):
- Calories:
- 570
- Fat:
- 16 g
- Saturated Fat:
- 2 g
- Carbs:
- 71 g
- Fibre:
- 3 g
- Sugar:
- 5 g
- Cholesterol:
- 75 mg
- Protein:
- 36 g
- Sodium:
- 570 mg
