Japanese-Italian-inspired · noodles
Sardine Pesto Wheat Noodles
Canned sardines and prepared pesto turn chewy wheat noodles into a bold 15-minute pantry dinner.
Total time15 min
Hands-on12 min
Cleanuplow
Serves4
Cook
Make dinner
- 01
Cook the noodles until tender. Reserve 3/4 cup cooking water and drain.
- 02
Return noodles to the warm pot off the heat and fold in pesto and enough cooking water to loosen it.
- 03
Gently fold in sardines, leaving large pieces visible.
- 04
Finish with lemon zest, juice, and black pepper.
Make it work
Useful swaps
- Use canned tuna instead of sardines.
- Choose gluten-free noodles and a nut-free pesto if needed.
Why this is a good weeknight call
Only 12 minutes are hands-on. It keeps the cleanup to one main pan. The ingredient list stays focused, and the recipe has a clear stopping point instead of extra optional projects.
