Written by Catherine Saxelby
on Tuesday, 11 August 2009.
Tagged: fish, healthy cooking, healthy eating, oily fish, omega-3, pasta
Sardines are an oily fish which is high in omega-3s. Easy and convenient in cans, most people just put them on toast. This is a tangy recipe that uses them in a different way. It's a great way to dress up leftover pasta.
2415 Kilojoules (577 Calories), 22 g fat (including 4 g saturated fat), 69 g carbohydrate (including 3 g sugars), 7 g fibre and 275 mg sodium. Read our nutrition rating system.
1. Bring a large pot of water to the boil. When boiling, add the fusilli and stir well to prevent sticking. Reduce heat and cook for 8 to 10 minutes or until just tender. Drain pasta then place in a large mixing bowl.
2. Mix all dressing ingredients together in a small bowl. Pour over pasta, tossing to combine.
3. Cook asparagus in a saucepan of boiling water for 1 to 2 minutes or until asparagus has turned bright green (do not overcook - should be still crispy). Drain and refresh under cold water.
4. Add asparagus to pasta in bowl, together with rocket, sardines, tomatoes and olives. Toss well to combine.
5. Serve garnished with Parmesan cheese.
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