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Bow tie pasta with cod

Pasta con bacalao


  • 1 can or 6 oz of cod (or tuna)
  • ½ cup red bell pepper
  • ½ cup yellow bell pepper
  • ½ cup celery
  • ½ edamame
  • 1 cup quinoa
  • 3 tbsp olive oil
  • ½ cup basil pesto
  • 1 tbsp pitted olives
  • 1 tbsp sun-dried tomatoes
  • Salt and black pepper to taste



Cook pasta in a saucepan as directed on the package; drain. Return pasta to saucepan. Add cod, oil, pesto, celery, edamame, and bell peppers. Heat over low heat, stirring constantly until veggies are tender. Serve and enjoy!

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