Caesar-Glazed Flounder with Pesto Linguine

Bring a large pot of lightly salted water to boil over high heat. Meanwhile, in a small bowl, whisk mayonnaise, Parmesan, lemon zest and juice, water, anchovy paste, and garlic until blended. Set aside. Position oven rack 4 inches from broiler element and heat to high. Spray a broiler-pan rack with nonstick cooking spray. Season both sides of flounder with salt and pepper. Place fillet halves skinned side up on a work surface. Starting at the narrow end, roll up a fillet; transfer it to prepared broiler pan, seam side down. Roll up remaining fillet halves and arrange on broiler pan. Add linguine to the boiling water and cook according to package directions until al dente, about 7 minutes. While pasta is cooking, broil flounder 6 minutes or until tops are lightly browned; remove from broiler. Spread tops of flounder rolls with mayonnaise mixture; broil until topping is golden brown and bubbling, 1 1/2 to 2 minutes longer. Drain pasta, reserving 1/2 cup of the pasta cooking water. Return pasta to pot; stir in tomatoes and pesto sauce until evenly coated, adding some of the cooking water to thin sauce if necessary. Divide pasta onto 4 plates and top each with 2 flounder rolls. Sprinkle with parsley.