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–+ servings
sardine pesto pasta in a bowl
Ella Cooks

Insanely Easy Creamy Sardine Pesto Pasta

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Move over boring basil pesto—this creamy sardine pesto pasta is the ultimate pantry hack that tastes like fine dining. Flaked, omega-rich sardines blend seamlessly into a vibrant green pesto, then swirl into al dente pasta and a splash of cream for a luxuriously silky sauce. In just 20 minutes, you’ll have a dish that’s equal parts rich, bright, and tasty.
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Prep Time 5 minutes
Cook Time 10 minutes
Servings: 4
Course: Main Course
Cuisine: Italian
Calories: 480
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Ingredients
  • 12 oz 340 g pasta (fettuccine, linguine, or penne)
  • 1 4.4-oz can sardines in olive oil, drained, reserving 1 tbsp oil
  • ½ cup prepared basil pesto
  • ¼ cup heavy cream or half-and-half
  • Zest and juice of ½ lemon
  • Salt & freshly ground black pepper to taste
  • Optional garnish: extra lemon zest toasted pine nuts, fresh basil leaves

Equipment

  • Large pot (for pasta)
  • Colander
  • Large skillet or sauté pan
  • Mixing spoon
  • Grater (for lemon zest)

Method
 

Instructions
    Cook the Pasta:
    1. 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:
    1. While pasta cooks, heat the reserved 1 tbsp sardine oil in a large skillet over medium heat.
    2. Add drained sardines and gently break into chunks with a spoon. Sauté 1 minute.
    Build the Creamy Pesto:
    1. Stir in the pesto and lemon zest, cooking 30 seconds until fragrant.
    2. 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:
    1. Add drained pasta to the skillet. Toss thoroughly to coat, adding more pasta water as needed for a silky consistency.
    2. Season with salt and pepper to taste.
    Serve:
    1. Divide pasta among bowls. Garnish with extra lemon zest, toasted pine nuts, and basil leaves if desired. Serve immediately.

    Nutrition

    Calories: 480kcalCarbohydrates: 50gProtein: 18gFat: 28gSodium: 650mgFiber: 3gSugar: 3g

    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.
    Frequently Asked Questions
    • 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.

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