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Wild Garlic Pesto & Cod Tagliatelle - Serves 4

Preparation time: 15 minutes

Cooking time: 20 minutes


  • 150g wild garlic leaves
  • 50g pine nuts
  • 50g parmesan
  • 1 tsp. lemon juice
  • 1 garlic clove
  • 2 medium leeks, chopped
  • 4 cod fillets
  • Juice of 1 lemon
  • 1 tsp. parsley
  • 300g tagliatelle
  • Grated parmesan to serve


  1. In a blender combine the wild garlic, pine nuts, parmesan, lemon juice and garlic clove for the pesto.
  2. Light your Kadai and attch hte Cooking Tripod and Tripod Skillet - leave to heat for 5 minutes.
  3. Drizzle some oil into the skillet, add the leeks and cook for 5 minutes.
  4. As the leeks begin to brown, remove from the skillet and set aside.
  5. Add more oil to the skillet and the 4 cod fillets.
  6. Season the fillets with the lemon juice and parsley, then cook for 3 minutes.
  7. Cover each fillet with a generous spoonful of the pesto and fry for 3 more minutes.
  8. Set the fish aside with the leeks.
  9. Remove the Tripod Skillet and attach the Cooking Bowl.
  10. Pour boiling water into the bowl and add the tagliatelle - simmer until cooked.
  11. Drain the pasta and add the leeks, cod fillets and remaining pesto.
  12. Serve - paired nicely with a white wine

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