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- yield:
- 14
- total time:
- 30 Minutes
material
- Ten Oz.
Whole Wheat Spaghetti
- 3
4.4 ounce canned boneless mackerel fillets in olive oil
- 12 Oz.
Mixed color cherry tomatoes, cut in half (or cut into quarters if large)
-
Kosher salt and pepper
- 2 B.C.
Mint leaves, extra for garnishing
- 1 B.C.
Flat-leaf parsley leaves
- 1
large shallot (coarsely chopped)
- Four
Anchovy fillets in oil, coarsely chopped
- 1/2 B.C.
Olive oil
- 2/3 B.C.
Roasted sliced almonds, divided
-
- Steps 1Cook the pasta according to package directions, drain and cool in cold water.
- Steps 2Meanwhile, drain the mackerel, reserving 2 tablespoons of oil. Transfer the mackerel to a medium bowl and cut into bite-sized pieces. Add the tomatoes, reserved mackerel oil, and a pinch each of salt and pepper and mix gently.
- Steps 3In a food processor, process the mint, parsley, shallots, anchovies, and 1/4 teaspoon each of salt and pepper until finely chopped. Add the olive oil and 1/3 cup almonds and process until the nuts are finely chopped.
- Steps FourIn a large bowl, combine the almond-mint pesto and pasta and mix. Spoon the mackerel salad on top and sprinkle with the remaining almonds and mint leaves, if desired.
Serving Size: Approximately 884 calories, 54.5g fat (7.5g saturated fat), 33mg cholesterol, 541mg sodium, 74g carbohydrates, 15g fiber, 4g sugars (0g added sugars), 33g protein
Becca Miller (she/her) has worked in the Good Housekeeping Test Kitchen since 2018, researching and writing about delicious recipes, food trends, and popular cookware. She graduated from New York University with a liberal arts degree with a concentration in creative writing. She makes the best scrambled eggs, enjoys un-oaked Chardonnay, and prides herself on her love of reality TV.
