Sardine and green bean pasta with lemon and chili
Serves 2
A simple omega-3 rich pasta dish with sardines, green beans and a range of tasty immune-boosting ingredients including extra virgin olive oil, capers, parsley and chili.
7 oz (200g) spaghetti
1 can of sardines in oil — drained and chopped
¼ teaspoon dried chili flakes
1 teaspoon capers
1 garlic clove — minced
1 tablespoon finely chopped flat-leaf parsley
1 tablespoon lemon juice
1 teaspoon salt
¼ teaspoon freshly ground black pepper
3 tablespoons extra virgin olive oil
16 green beans — trimmed and cut into thirds
Finely grated Parmesan cheese, to serve
MIX together all the ingredients, except the pasta and green beans, in a bowl until well combined. COOK the pasta in a large pot of lightly salted boiling water according to package directions, adding the green beans to the pot for the final 6 minutes of cooking. DRAIN the pasta and green beans, reserving 2 tablespoons of the pasta cooking water in the pot. TOSS the pasta and green beans in the pot with the sardine mix and serve topped with a little finely grated Parmesan cheese.
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