Pesto pasta with roasted sea bass and sauce vierge Archive

Ingredients

• 3 large handfuls fresh basil leaves
• 25g/1oz pine nuts
• 3 tbsp olive oil
• 2 garlic cloves, finely chopped
• 25g/1oz parmesan, grated
• ½ sea bass fillet, skin scored
• 1 tbsp olive oil
• salt and freshly ground black pepper
• 2 tbsp olive oil
• 1 vine tomato, seeds removed, chopped
• 1 garlic clove, finely chopped
• ½ lemon, juice only
• 150g/5½oz cooked fresh tagliatelle, kept warm
• handful broccoli florets, blanched