Fresh, vibrant, and full of flavor, this Pesto Tagliatelle with Filetitos (mini tilapia fillets) is a light but satisfying dish perfect for lunch or dinner. Paired with golden garlic bread and a sprinkle of fresh herbs, it’s a simple yet elegant way to enjoy Regal Springs’ naturally better tilapia.

Ingredients

Serves 4

For the Tagliatelle and Filetitos:

• 400g fresh tagliatelle (or dried if preferred)
• 450g Regal Springs Tilapia or 2 Filetitos per person
• Salt and freshly ground black pepper, to taste
• A handful of fresh basil and flat-leaf parsley, chopped (for garnish)
• An additional lemon wedge (for garnish)

For the Pesto:

• 1 cup fresh basil leaves
• 1/3 cup pine nuts – toasted (or walnuts for variation)
• 1/2 cup grated parmesan cheese
• 2 garlic cloves
• 1/2 cup Extra Virgin olive oil
• Juice of 1/2 lemon
• Salt and ground black pepper, to taste

Instructions

1. Prepare the Pesto:

In a food processor, combine the basil, pine nuts, parmesan, and garlic. Pulse until finely chopped. Slowly stream in the olive oil while blending until smooth. Add lemon juice and season with salt and ground black pepper. Set aside.

2. Cook the Pasta:

Bring a large pot of salted water to a boil. Cook tagliatelle according to package instructions until al dente. Drain, reserving 1/4 cup of pasta water.

3. Sauté the Tilapia Filetitos:

While the pasta cooks pre heat a non stick saute pan over a medium heat. Drizzle the Filetitos with Olive oil and salt and pepper. Gently add the Filetitos to the pan and cook for 2–3 minutes per side until golden and cooked through.

4. Bring Everything Together & Serve:

Stir in the pesto with the pasta, add a splash of reserved pasta water to create a silky sauce. To serve, plate the pesto tagliatelle with Filetitos on top, garnish with fresh herbs, and serve alongside warm garlic bread and a wedge of lemon. Add an extra grating of parmesan and a crack of black pepper if desired.