Pesto Pasta & Sardine Plate
Cooking Time:
15 mins
Level:
Easy
Looking for a quick, colourful meal that's perfect for summer? This Angelina's Plate combines a fresh salad, canned sardines and pesto pasta into one balanced plate. It comes together in about 15–20 minutes and is ideal for busy weekdays when you want something simple, nutritious and satisfying.
Ingredients
Colourful Salad
- Iceberg lettuce
- Cherry tomatoes
- Red onion
- Carrot
- Black beans
- ½ avocado (optional)
- Extra virgin olive oil
- Salt
- Black pepper
Carb
- 100–120g dried pasta (I used tortiglioni.)
- 2–3 tablespoons pesto
Protein
- 1–2 tins of sardines
(If sardines are your main source of protein for two people, you may prefer using two tins, depending on the size of the tin and your appetite.)
Build Your Beautiful Salad
I always start with the salad. For this plate, I used iceberg lettuce, cherry tomatoes, red onion, black beans and carrot. I also added half an avocado because I had one ready to eat.
I enjoy using a variety of vegetables whenever I can. Every plate is a little different depending on what's already in my fridge.
Choose Your Protein
For today's plate, I chose canned sardines. They're one of my favourite pantry staples during summer because they're quick, convenient and ready to eat.
If sardines aren't your favourite, simply choose another canned fish that you enjoy. The idea is to make healthy eating practical and flexible.
Choose Your Carb
This time I paired the salad with pesto pasta. During summer I often crave the fresh flavour of basil, so pesto always feels like a lovely choice.
Simply cook the pasta according to the package instructions, drain it and stir through the pesto while it's still warm.
Assemble Your Plate
Bring everything together on one plate.
Fill about half of the plate with colourful salad, one quarter with your protein and the remaining quarter with your carbohydrate.
There is no need to make it perfect every time. Angelina's Plates is simply a colourful, balanced way to build an everyday meal.
Angelina's Kitchen Notes
This is the version I made for lunch at home. I also added half an avocado because I enjoy including a wider variety of vegetables whenever I can. Every plate can be a little different depending on what is already in your kitchen.
One reason I enjoy meals like this during summer is that they keep cooking simple. I usually keep a few tins of fish and a jar of pesto in the cupboard, so lunch is never far away.
Once opened, we normally finish canned fish on the same day, or within 24 hours if it's refrigerated. Opened pesto goes into the fridge too, and we usually finish it within about two weeks.
The only thing you need to cook is the pasta. I normally set a timer while the water comes to the boil, then another timer once the pasta goes in. It means I spend less time standing in a hot kitchen during summer. Of course, even if I leave the kitchen for a few minutes, I never leave the house while the cooker is on. Safety always comes first.
I hope this plate gives you another easy idea for busy summer days.