Sardine & Pea Pasta

This sardine and pea pasta dish makes the absolute perfect weeknight dinner! Rich in DHA omega-3 fatty acids, sardines are one of the healthiest foods for brain health and make an ideal substitution for canned tuna. Tuna is high in mercury and being that sardines are so low on the food chain, they have extremely low mercury levels, making them a true superfood to add into your diet.

Yields 2-3 Servings | Total Time 30 Minutes

Ingredients

• 1 box Jovial brown rice or cassava flour penne pasta

• 2 cans canned wild-caught sardines - ensure they are ones soaked in olive-oil

• 1 1/2 cups frozen peas

• 5 cloves garlic - thinly sliced

• 1/2 tsp red pepper chili flakes

• Juice of 1 lemon

• 1 large handful fresh basil - for garnish

• Salt & pepper to taste

Preparation

1. Place a medium pot of water to boil. Season liberally with salt once it reaches a boil. Cook the pasta according to package instructions and save 1/2 cup of pasta water for the sauce.

2. While the pasta is cooking, place a medium skillet on medium-low heat and add in the olive oil from the two cans of sardines. Add in the garlic and chili flakes and cook for 2-3 minutes, or until the garlic begins to become fragrant.

3. Add in the peas and turn the heat up to medium. Cook for another 3-4 minutes or until the peas are warmed through. Add in the sardines and break them apart into smaller pieces.

4. Stir in the pasta, pasta water, lemon juice and stir to combine. Cook for 1-2 minutes to let the sauce thicken. Adjust for seasoning.

5. Serve up and garnish with fresh basil.

6. If meal prepping, store in the fridge for up to 4 days.