Pesto Mahi & Mushroom Pasta
We found a way to make a plate of pasta more virtuous than indulgent. We tossed it with mahi mahi, broccoli, cherry tomatoes, and green beans. But the best part of this dish is the spinach basil pesto, which adds nutrients and that unmistakable pesto aroma.
Servings
Produce
Cherry Tomato
7 3.5 oz
Broccoli (Organic)
8 4 oz
Cremini mushrooms
5 2.5 oz
Garlic (Organic)
2 1 Clove
Yellow Onion (Organic)
1/2 0.25 Whole
Green Beans
4 2 oz
Protein & more
Penne
10 5 oz
Mahi Mahi
1 0.5 lb
Pantry items
Olive oil
1 0.5 tablespoon
Sea salt
1 0.5 teaspoon
Black pepper
1/4 0.125 teaspoon
Spice mix
Spinach Basil Pesto
Olive oil
4 2 tablespoon
Minced Garlic
2 1 Clove
Cashews
1/4 0.125 cup
Lemon juice
2 1 teaspoon
Spinach
1/2 0.25 cup
Basil
1/2 0.25 cup
Prep ahead (optional)
a. Chop broccoli into small bite-sized florets; thinly slice or ¼” dice tender stems. b. Thinly slice cremini mushrooms. c. Snap stem ends off green beans, snap beans bite sized. d. ¼” dice yellow onion. e. Mince or thinly slice garlic. f. Slice cherry tomatoes in half.
Instructions
1
Cook penne:
a. In a large saucepan over high heat, add 8 cups water and 1 tbsp salt. Cover and bring to a boil.
b. When water boils, add penne; stir immediately to avoid sticking. Reduce heat to medium-high. Cook until al dente, 12-15 minutes. Drain.
2
Cook mahi mahi and vegetables:
a. Chop mahi mahi into small bite-sized pieces. Season with ½ tsp salt and ¼ tsp black pepper.
b. In a large sauté pan over medium-high heat, add 2 tbsp olive oil. Add yellow onion (¼" dice), garlic (thinly slice), and broccoli stems (¼” dice or coins). Cook until onion is translucent, about 2 minutes.
c. Add mahi mahi. Cook until golden, 2-3 minutes.
d. Add broccoli florets (small bite-sized) and cremini mushrooms (thinly slice). Cook until mushrooms begin to caramelize, 2-3 minutes.
e. Add cherry tomatoes (slice in half) and green beans (snap stem ends, snap beans bite sized). Cook until fish is cooked through, another 3-4 minutes.
3
Assemble and serve:
a. Add drained penne, spinach basil pesto, mahi mahi, and vegetables to a pan. Toss to combine.
b. Divide pasta among plates. Pour the wine and enjoy.
Chef's notes
This pesto is vegan, so vegetarians and vegans alike can eat this by simply omitting the fish.
All spice mixes and dressings made by Inner Chef from scratch with organic ingredients, local when possible.
This week’s local ingredients across all Inner Chef meal-kits come from:
Gundermann Acres,
Wharton County, TX
Wharton County, TX
Fagan Family Farm
Lone Star Herbs,
League City, TX
League City, TX
G&S Groves,
Mission, TX
Mission, TX
The Farm Patch,
Pleasanton, TX
Pleasanton, TX
Kitchen Pride,
Gonzales, TX
Gonzales, TX
Fruitful Hill Farm,
Bastrop, TX
Bastrop, TX
J&B Farms,
Hondo, TX
Hondo, TX
Martinez Farms,
Pleasanton, TX
Pleasanton, TX
J&D Farms
Village Farms,
Marfa, TX
Marfa, TX