fish pasta with lemony salsa verde
serves 4 | prep & cooking 25 mins
1 bunch fresh continental parsley, leaves picked
5 anchovy fillets, coarsely chopped
1 lemon, rind finely grated, juiced
2 tbs drained baby capers, plus extra, to serve
2 garlic cloves, coarsely chopped
80ml ( 1 /3 cup) extra virgin olive oil
400g casarecce pasta
2 baby fennel bulbs, fronds reserved, thinly sliced
500g skinless snapper fillets
1 Process parsley, anchovy, lemon rind, capers and garlic in a food processor until finely chopped. Combine 1 /4 cup olive oil and half of the lemon juice in a jug. With the motor running, add to the parsley mixture in a slow, steady stream until well combined.
2 Cook the pasta in a large saucepan of salted boiling water,…
