Penne with pesto and grilled fillet of sole
It’s been ages since I last had a good meal by myself. During school days, I just throw a sandwich together and that’s lunch. If I’m feeling extra lazy, then it’s a bowl of cereals followed by a large cup of coffee. But since that Sunday at Fazoli’s, I’ve been dreaming of making pasta with pesto at home. I would have preferred to make my own pesto, you know, the one with pili nuts instead of pine nuts, but my basil died during the weeks of incessant rains (monsoon season here, after all) and I haven’t replanted yet. I knew I would have to settle for bottled pesto for the meantime so I bought one a couple of days ago.
The bottle of pesto had been open for a few days (I had been spreading it on toast for breakfast) but I hadn’t really decided when I would have pasta with pesto for lunch. I was supposed to have grilled fillet of sole with rice today — the third fillet in a tray of three, the first two having gone to the kids’ lunch boxes early this morning.
So, there was the fillet sitting in the fridge, absorbing the seasonings and herbs since early morning, and I was contemplating if that was what I really wanted. It was, actually, but I wasn’t in the mood for rice. I figured I might as well make the pasta with pesto today and jazz up my lunch. Why not? Besides, the ironing woman hasn’t shown up for the second straight day and I’m bracing myself for an afternoon before the ironing board with “The Mummy” on HBO for company. Not exactly a thrilling thought so why not pamper myself with a good pasta and fish lunch before the torture begins, right? Penne with pesto and oven-grilled fillet of sole with a glass of cucumber juice on the side might psyche me up. Maybe.
Well, lunch was over 15 minutes ago, “The Mummy” is blaring from the living room TV and all that lunch really inspired was for me to blog about it. The ironing can wait. In fact, the rule should be iron-your-own-clothes when the ironing woman fails to show up. 
This is a “cooking for one” meal so that’s self-explanatory. If anyone posts a comment asking how many people this meal is good for, I’ll ban him.
Ingredients :
1 fillet of sole
enough pasta for one (depends on how big or small your appetite is)
bottled pesto (available in most supermarkets)
salt, pepper, mixed dried herbs
about 2 tbsps. of olive oil
grated parmesan cheese for garnish
Cook the pasta in boiling water. While waiting for it to cook, prepare the fish.
Season the fillet of sole with a little salt, lots of freshly-ground pepper and some mixed herbs. Brush a baking tray with olive oil. Lay the fish on the oiled part of the tray and pour the rest of the olive oil over it.
Grill in a 180oC oven for 10 minutes. Open the oven door partially to keep the fish hot without overcooking it while you assemble the pasta.
Drain the pasta. No need to douse it with cold water. Place in a bowl, add a tablespoonful of pesto (add or subtract according to your preference) and grind more pepper over it. Pour in a tablespoonful or so of extra virgin olive oil, if you wish. Toss everything together until every piece of pasta is coated with olive oil and pesto.
Transfer the pasta to a plate, sprinkle with grated parmesan cheese, then take the fish out of the oven and place beside the pasta.
If you feel you need something a bit sweet to balance the saltiness of the fish and pasta, enjoy your meal with a glass of cucumber cooler, a truly refreshing drink that my friend Lisa introduced me to many, many years ago. She wasn’t a blogger yet when I posted the cucumber cooler entry but she is now and I can make the proper credit with a link to her Baguio Insider blog which is currently sporting Michael Pollock’s Zeke Theme for Wordpress. 
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5 Responses to “Penne with pesto and grilled fillet of sole”
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Hi Sassy:
When is you cooking book coming out? will it be available in New York City? (I’m from Manhattan).
I am guessing you have developed a legion of fans also awaiting this publication.
Hi Les. I’m trying very, very hard so that it’ll be available for online ordering before Christmas. I won’t make promises though but I am trying very hard.
Is there a specific brand of pesto you use? In the past when I had access to the farmers markets in downtown NYC I’d buy a big bunch of basil for dirt cheap & make my own pesto, but alas, I emphasize it’s in the *past*. I’ve tried several bottled brands here & none are to my liking, so if you recommend a local brand maybe I can ask my friend to get me a bottle when she flies home to Manila this weekend.
Wow, kainggit naman ang meal mo Ms. Connie. Natakam talaga ako, hehehe. May I know which brand of bottled pesto do you usually buy? Takot kasi ako to buy baka hindi masarap. Salamat!
And matagal ko na din hintay ang cookbook, sana dumating na ang ironing woman para madami time to finish the cookbook.
The brand is Filippo Berio. But it’s not what I “usually” buy. Actually, it’s my first time to buy bottled pesto because I really like making my own. And I only chose Filippo Berio because it was cheaper than the local brands (unbelievable, but true). It’s okay, although I prefer mine to be more garlicky.