Healthy pasta dish with pesto

Crumbled Feta


Prep time: 20 minutes
Cooking time: 30 minutes
Serves: 2

Ingredients

½ lb spaghetti
15 grape tomatoes
2 tbsp capers
½ cup pesto (see below)
1 can pacific caught wild sardines in olive oil
add’l parmesan for topping

Pesto
4 cloves garlic
Zest and juice from 1 lemon
4 cups greens (I used 3 cups spinach and 1 cup basil)
½ cup walnuts or almonds
1 cup grated parmesan
1 tsp salt
¾ cup olive oil

Pasta with Spinach Pesto and Sardines

5 reasons you will love this recipe:

  • If you already have the pesto made, this is ready in under 30 minutes.
  • The pesto is made with spinach and walnuts. Hello healthy!
  • Sardines are ridiculously high in omega 3’s, vitamin b12 and so much more. Also healthy.
  • Spaghetti is SO comforting. Not as healthy, but did I mention the pesto is made with spinach?
  • Capers. That is all.

Prep time: 20 minutes
Cooking time: 30 minutes
Serves: 2

Ingredients

½ lb spaghetti
15 grape tomatoes
2 tbsp capers
½ cup pesto (see below)
1 can pacific caught wild sardines in olive oil
add’l parmesan for topping

Pesto
4 cloves garlic
Zest and juice from 1 lemon
4 cups greens (I used 3 cups spinach and 1 cup basil)
½ cup walnuts or almonds
1 cup grated parmesan
1 tsp salt
¾ cup olive oil

Directions

Pesto

  1. Using the back of your chefs knife, push down on the garlic to smash. The peel should come right off.
  2. Add all ingredients except olive oil and cheese in food processor. Puree while drizzling olive oil in. We’re looking for a slightly chunky consistency, but the garlic shouldn’t be in large pieces. Once you get that right consistency, add the parmesan and pulse until combined.
  3. Reserve ½ cup pesto for the pasta and freeze remaining or store in the fridge if you plan on using it within a week on sayyyy eggs, pizza or salmon.

Pasta

  1. Bring large pot of water to boil with about 1 tsp of salt.
  2. Slice tomatoes in half lengthwise. Slice extra if you ate some like I did.
  3. Add pasta to boiling water and stir so it doesn’t stick. Cover pot and bring water back to a boil.
  4. Cook pasta until al dente, about 5-7 minutes. It should still have a little bite to it since it will cook more with the pesto. Before draining, reserve 1 cup of pasta water. The starchy pasta water along with the pesto will create a nice saucy coating on the spaghetti shortly.
  5. Drain pasta, but do not rinse. Rinsing cools the pasta and prevents it from absorbing the sauce.
  6. Return pot to medium heat and add 2 tbsp olive oil.
  7. Add sardines and break up with spoon or tongs.
  8. Add about half of the pesto and then pasta. Stir until coated and drizzle in ¼ cup water. Add remaining pesto and drizzle in ¼ cup more water. Toss until well coated and pesto and water have created a sauce. If needed, add more pasta water.
  9. Toss in tomatoes and capers right before serving. Serve with add’l parmesan cheese.

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