Spaghettoni with Monkfish, Cherry Tomatoes and Pistachio Pesto

Method

1. Cut the monkfish into large chunks.
2. In a hot pan with oil, add the orange datterini tomatoes and the monkfish chunks and roast everything.
3. Add the pasta to the pan along with boiling water, and cook the pasta until al dente, adding more water as needed.
4. When the pasta is cooked, stir in a generous spoonful of pistachio pesto.
5. Plate and serve immediately.