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Bucatini with Sardines, Peas, Lemon, and Fresh Herbs

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Makes 3 to 4 servings 1x

Time 30 minutes

Units Scale

Ingredients

  • 1 cup English peas
  • Salt, to taste
  • 150 grams bucatini
  • 2 tablespoons butter
  • 2 tablespoons extra virgin olive oil
  • 2 cloves garlic, thinly sliced
  • 1 can sardines (~120 g)
  • 1 lemon, zested and juiced
  • 1/3 cup fresh dill, chopped
  • 1/3 cup fresh parsley, chopped
  • Black pepper, to taste

Instructions

  1. Bring a large pot of water with a good amount of salt to a boil. Blanch peas for one minute, then transfer to an ice bath. Once the peas have cooled, drain and set aside. To the same large pot of boiling salted water, add bucatini. Cook until al dente, about 7 minutes.
  2. As the pasta cooks, add butter and olive oil to a frying pan over medium heat. Add garlic and sardines, and break the sardines into bite-sized chunks with a spatula. When the pasta is ready, transfer it to the frying pan (using tongs) with a small amount of the cooking water, a few tablespoons at a time. Stir, allow for everything to thicken and become glossy, and remove from heat. Transfer to serving bowls and finish with a sprinkle of lemon juice and zest, dill, parsley, and black pepper.

— Recipe by Erika Houle