Name: Mackerel and Tomato Pasta with Almond Mint Pesto
Cook time: 30 min
Yield: 4
Ingredients: 280g wholewheat spaghetti; 3 tins boneless mackerel fillets in olive oil; 340g mixed-colour cherry tomatoes, halved (or quartered if large); 50g mint leaves, plus more to serve; 30g flat-leaf parsley leaves; 1 large shallot, roughly chopped; 4 anchovy fillets in olive oil, coarsely chopped; 125ml olive oil; 100g roasted sliced almonds

VMG Recipes