Mackerel And Tomato Pasta With Almond Mint Pesto
TOTAL: 30 MINS SERVES: 4
280g Whole-wheat spaghetti2 125g cans Boneless mackerel fillets in brine340g Mixed-colour cherry tomatoes, halved (or quartered if large) Kosher salt and pepper2 cups Mint leaves, plus more for serving1 cup Flat-leaf parsley leaves1 Large shallot, roughly chopped4 fillets Oil-packed anchovies, coarsely chopped½ cup Olive oil, plus 2 Tbsp⅔ cup Roasted sliced almonds, divided
1| Cook pasta per package directions; drain and rinse under cold water to cool.
2| Meanwhile, drain mackerel; transfer mackerel to medium bowl and break into bite-size pieces. Gently toss with tomatoes, 2 Tbsp olive oil, and a pinch each of salt and pepper.
3| In food processor, pulse mint, parsley, shallot, anchovies, and ¼ tsp each salt and pepper to finely chop. Add…
