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Creamy Pesto Tilapia Pasta

Golden pan-seared tilapia served over pasta tossed in a rich, herby basil pesto cream sauce.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Servings: 4
Calories: 540
Ingredients Method

Ingredients
  

  • For the Tilapia
  • 4 tilapia fillets about 4 to 6 oz each
  • 1 tablespoon olive oil
  • Salt and black pepper to taste
  • For the Pesto Pasta
  • 12 oz about 340g short pasta, such as penne or fusilli
  • 2/3 cup basil pesto store-bought or homemade
  • 3/4 cup heavy cream
  • 1/4 cup grated Parmesan plus more for serving
  • Salt and black pepper to taste
  • Cherry tomatoes halved, for serving (optional)
  • Fresh basil leaves torn, for serving

Method
 

  1. Bring a large pot of salted water to a boil. Cook the pasta according to package directions. Reserve 1/2 cup pasta water before draining.
  2. Pat the tilapia dry and season both sides with salt and pepper.
  3. Heat the olive oil in a large skillet over medium-high heat until shimmering.
  4. Add the tilapia and sear 2 to 3 minutes per side, until golden and just opaque throughout. Remove and set aside.
  5. Reduce heat to low. In the same skillet, whisk together the pesto and heavy cream until smooth.
  6. Add the drained pasta, tossing to coat. Add pasta water as needed to loosen the sauce.
  7. Stir in the Parmesan and season with salt and pepper.
  8. Divide the pasta among plates, top each with a tilapia fillet, and finish with tomatoes and basil.