Cooking Time: 15 - 30 mins
Serves: 6   

Ingredients

400g rigatoni pasta 150ml milk 400g smoked haddock, skinned and cubed 400g fresh haddock, skinned and cubed 200g large cooked peeled prawns 200ml crème fraîche 190g jar Sacla' Roasted Red Pepper Pesto 100g frozen petit pois large handful fresh flat-leaf parsley, finely chopped FOR THE CRUNCHY TOPPING: 25g butter 150g day-old fresh white breadcrumbs grated zest 1 large lemon

Instructions

Preheat the oven to 200°C/400°F/Gas Mark 6. Bring a large pan of water to the boil and cook the pasta according to pack instructions. Meanwhile, place the fish in a large frying pan and pour over the milk. Cover and heat gently until the fish is just cooked be careful not to over-cook. Drain the milk from the fish and stir into the Pesto sauce and crème fraîche. Drain the pasta and place in a large bowl. Stir in the Sacla' Roasted Red Pepper Pesto sauce, peas and then finally add the fish and parsley. Season well. Spoon the mixture into a serving dish. Heat the butter in a frying pan and when foaming add the breadcrumbs and cook until crispy and golden. Stir in the lemon zest and remaining parsley and cook for a further minute. Sprinkle over the top of the pasta and place in the oven to heat through for 15 minutes. If possible buy unwaxed lemons for dishes where you're using the grated rind. Most lemons are coated with a wax to make them shiny, but it can spoil the citrusy flavour.