A unique bangus pesto pasta topped with grated parmesan.

Century Bangus and Farfalle a la Genovese


¼ cup cooking oil
1-450 grams Century Premium Boneless Bangus Marinated
200 grams farfalle (ribbon pasta)
2 tablespoons olive oil
1tablespoon minced garlic
1 cup pesto sauce*
3 cups whole cream
Salt and pepper to taste
Grated Parmesan cheese for garnish


Heat cooking oil in a large pan and fry Century Bangus until golden.  Spoon out bangus meat from the skin and set aside. Cook pasta as directed in the package.  Set aside. Heat olive oil in a pan and sauté garlic until aromatic.  Stir in pesto sauce and cream. Season with salt and pepper.  Add pasta and bangus to the sauce and toss well.   Remove from heat and top with Parmesan cheese.

Makes 4 servings.

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