Hale & Hearty Quinoa & Rice Penne with Sardines, Breadcrumbs and Parsley Recipe at MyDish

Hale & Hearty Quinoa & Rice Penne with Sardines, Breadcrumbs and Parsley

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Method

  • 1. Put 250 of pasta into boiling water for 7-8 minutes until al dente. Do not overcook.

  • 2. Heat the olive oil in a large non-stick pan, and fry the garlic gently until it goes light brown.

  • 3. Add the drained sardines to the pan, and break up with a spoon and mash in with the garlic.

  • 4. Add a knob of butter; continue to cook for a couple of minutes.

  • 5. Add the parsley and breadcrumbs, cook for another minute, check for seasoning and add sea salt if necessary.

  • 6. Drain the pasta, add to the pan, add stir well.

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    Ingredients

    • 250g Hale & Hearty quinoa and rice pasta
    • 4 tablespoons olive oil
    • 1 clove of garlic thinly sliced
    • 2 tablespoons of chopped flat leaf parsley
    • 1 tin of sardines in olive oil
    • 3 tablespoons of Hale & Hearty breadcrumbs
    • 1 Knob of butter
    •   Freshly grated pecorino/parmesan (optional)

    By Views 470  Added Thu Aug 26 2010


    It’s hard to find versatile dishes that are also wheat and gluten free – but we have created something special in our Quinoa & Rice penne with sardines, breadcrumbs and parsley!

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