Ingredients
Equipment
Method
Instructions
Cook the Pasta:
- Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve ½ cup pasta water, then drain.
Prepare the Sardine–Pesto Sauce:
- While pasta cooks, heat the reserved 1 tbsp sardine oil in a large skillet over medium heat.
- Add drained sardines and gently break into chunks with a spoon. Sauté 1 minute.
Build the Creamy Pesto:
- Stir in the pesto and lemon zest, cooking 30 seconds until fragrant.
- Pour in the cream and lemon juice; stir to combine. If the sauce is too thick, add a splash of reserved pasta water to loosen.
Toss with Pasta:
- Add drained pasta to the skillet. Toss thoroughly to coat, adding more pasta water as needed for a silky consistency.
- Season with salt and pepper to taste.
Serve:
- Divide pasta among bowls. Garnish with extra lemon zest, toasted pine nuts, and basil leaves if desired. Serve immediately.
Nutrition
Notes
Chef’s Tips
- Pasta Water Magic: The starchy cooking water helps bind and thin the sauce—add it gradually until you hit the perfect creaminess.
- Pesto Swap: Homemade or high-quality jarred pesto both work; adjust quantity to taste.
- Sardine Variety: Try sardines in lemon or tomato sauce for a flavor twist.
- Can I use tuna instead of sardines?
Yes—canned tuna creates a milder flavor that still pairs beautifully with pesto. - How do I make this dairy-free?
Swap heavy cream for full-fat coconut milk and use a dairy-free pesto. - Can I prep ahead?
Prepare the sardine–pesto sauce up to 24 hours in advance; reheat gently and toss with freshly cooked pasta.