Fetticcini Fresco


1 cup fresh basil

½ cup pine nuts

¼ cup grated Parmesan cheese

2 Tbsp. extra virgin olive oil


1 lb. fettuccini, cooked

4 pieces tilapia

1 tsp. butter

1 cup corn niblets

½ red onion, diced

1 tsp. curry powder

1 tsp. fresh minced garlic

¾ cup heavy cream

½ cup grated Parmesan cheese

Kosher salt and black pepper to taste

 In a food processor, blend all the pesto ingredients and set aside.

 In a large skillet or in your pasta pot, melt the butter over a medium-high flame. When the butter is fully melted and add the pieces of tilapia. Let the tilapia cook for about 2- minutes on each side. With the end of your wooden spoon start breaking up your cooking tilapia into little bite size pieces. Add the corn to the tilapia and toss. Sauté the corn for about 2 minutes and then add the red onions. Toss well and sauté for another 2 to 3 minutes; then add the curry and garlic, mix well. Pour the heavy cream into the hot pan, lower flame, mix well, and let the cream come to a low simmer. 

 When the cream starts to simmer, (about 4-5 minutes) add the Parmesan cheese and mix well. Let the sauce simmer for another minute or so and then add the pasta. Toss everything together, let the pasta cook for 2 to 3 minutes in the sauce, add then remove. Plate the pasta and add a dollop of pesto as garnish. Serve hot.

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About the Author

For the last 8 years Sarah Lasry has been the heart and soul of the successful and celebrated Tastebuds Gourmet Café & Flower Shop in Howell, NJ. Sarah opened and ran Tastebuds to much critical appraise for her unique approach to delicious, kosher gourmet cooking as well as her legendary parties, original style and artistic culinary flair. In 2006 Sarah wrote the acclaimed bestselling cookbook “THE DAIRY GOURMET” which revealed all the secret recipes of Tastebuds Café. With much anticipation from her many fans and fellow foodies, Sarah’s brand new cookbook “THE AT HOME GOURMET” just hit the stores with high praise and reviews. Sarah currently resides in Lakewood, NJ where she has recently left the restaurant business to concentrate on her passion for writing cookbooks and is hard at work as the Food and Home contributing editor for Binah Magazine and www. Kosherstreet.com.

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