This Summery Tomato Pesto Pasta Packs 33 Grams Of Protein
Yields: 1-4
Total Time: 30 mins
Ingredients
10 oz.
whole-wheat spaghetti
3
4.4-oz cans boneless mackerel fillets in olive oil
12 oz.
mixed-color cherry tomatoes, halved (or quartered if large)
Kosher salt and pepper
2 c.
mint leaves, plus more for serving
1 c.
flat-leaf parsley leaves
1
large shallot, roughly chopped
4
fillets oil-packed anchovies, coarsely chopped
1/2 c.
olive oil
2/3 c.
roasted sliced almonds, divided
Directions
Cook pasta per pkg. directions; drain and rinse under cold water to cool.
Meanwhile, drain mackerel, reserving 2 Tbsp oil; transfer mackerel to medium bowl and break into bite-size pieces. Gently toss with tomatoes, reserved mackerel oil, and a pinch each of salt and pepper.
In food processor, pulse mint, parsley, shallot, anchovies, and 1/4 tsp each salt and pepper to finely chop. Add olive oil and 1/3 cup almonds and pulse until nuts are finely chopped.
In large bowl, toss pasta with almond mint pesto. Spoon mackerel salad on top and scatter with remaining almonds and additional mint leaves, if desired.
Per serving: About 884 cal, 54.5 g fat (7.5 g sat), 33 mg chol, 541 mg sodium, 74 g carb, 15 g fiber, 4 g sugar (0 g added sugar), 33 g pro
You Might Also Like
