Creamy Herbed Fish Pasta

Here is another recipe I thought up of during Stats class. I served it with a salad of procuitto and fresh mozzerella drizzled with olive oil and fresh ground pepper, and leftover Pillsbury breadsticks. I forgot to ask Dave how many stars he gives this one. Will let him comment on that.

For the herbed fish
1/2 cup fresh tarragon
1/2 cup fresh basil
1/4 cup fresh sage
4 cloves garlic
1/4 cup pine nuts
1 tbsp olive oil
1/4 tsp salt
1/4 tsp fresh ground pepper
Dash of paprika
Juice of 1/2 a lemon
Some kind of fish (I used catfish just because that’s what Safeway had on sale.)

Preheat the oven to 400 degrees. Cut the fish into 2 inch chunks. Put all the ingredients except for the fish into a food processor and process until all chopped up and smooth. Coat the fish with the herb pesto and put in a baking pan and put in oven. Check on it frequently to make sure it does not overcook. If it looks cooked on the outside, take it out, because fish will continue to cook on the inside for several minutes after it’s been out off the oven. You don’t want it to be dry, you want it moist and tender.

Fpr the pasta
1 tbsp olive oil
1/2 onion
3 cloves garlic
1/2 cup some kind of dry salty meat (I used some leftover turkey breakfast sausage that I found in the fridge, but this recipe would be good with something like smoked ham, bacon, pepperoni, or leftover sausages…)
1/2 lb Fettuccine
3/4 cup vermouth
3/4 cup cream
1/4 tsp salt
1/4 tsp fresh ground pepper
1 cup cherry tomatoes, cut in half
1 cup spinach
1/4 cup grated Parmesan cheese

Heat a saucepan with olive oil. Dice the onion and mince the garlic, and add to the oil. Dice the meat and add pan. Cook until onions are slightly brown. Boil a pot of water and add fettuccine. Add vermouth to saucepan and reduce to one half. Stir in cream, salt and pepper, and cook for five minutes. Stir in tomatoes and Parmesan cheese. Stir in Spinach, and let it wilt into the sauce. Stir in the cooked and drained fettuccine immediately so that the pasta does not stick to each other. Serve with the herbed fish on top and drizzle with some lemon juice.