Recipe - australia main courses

Hiramasa Lemon and Basil Pasta

By Peggye Marks on Aug 05, 2022

Our lemon basil pasta is an easy vegetarian recipe made with fresh basil, spaghetti and a lemon cream sauce and is a great match to veggies like corn, broccoli or green beans.


1 LB spaghetti (can substitute with tagliatelle egg pasta)u juice
1.2 LB fresh Hiramasa, skin-off
2 Shallots, finely diced
1/4 Cup white wine
Grated zest of 1 lemon plus juice of 2 lemons
1 Cup fresh green peas (can substitute with frozen)
8 Basil leaves, torn into pieces
Olive oil, for pasta and cooking
Freshly ground pepper and sea salt, to taste
Hiramasa Lemon and Basil Pasta


1. Cook the pasta in boiling salted water according to directions on box. Drain and toss with olive oil, set aside.

2. Meanwhile, trim the Hiramasa and cut into desired sized cubes. Heat 2-3 tablespoons olive in a large high sided frying pan over low to medium heat. Add shallot and cook for 1 minute until translucent.

3. Turn heat up to medium high, add fish and cook, turning, until just golden brown on all sides.

4. Reduce heat, add wine and juice to pan, cover and cook for 2-3 minutes.

5. Add peas and cook 1-2 minutes or until peas are tender, then toss through pasta, basil and zest and toss together until just heated through. Season to taste with freshly ground pepper and sea salt and serve with lemon wedges, olive oil, crusty bread.

6. Pinot Blanc or Pinot Grigio or any white wine will suit this menu.

General NoteThis quick, light and easy dish can be adapted to the seasons by simply switching out the vegetables – other great veggie matches are zucchini, corn, asparagus, broccoli, shaved Brussel sprouts and green beans.