Bright, bold, and bursting with flavour! This refreshing pasta dish combines zesty lemon juice, garlic, and parsley with the rich kick of Glenryck Chili Pilchards.
Ingredients
- 4 Cups Penne Pasta, Cooked
- 1 Tbsp Olive Oil
- 3 Garlic Cloves, Crushed
- Juice of 2 Lemons
- 2 Tbsp Lemon Zest
- ½ Cup Fresh Chopped Parsley
- ¾ Cup Grated Parmesan
- 1 Tin Glenryck Chili Pilchards
Method
1. In a saucepan on the stove top at a low to medium heat, sauté the garlic in olive oil until translucent. Be careful not to burn it!
2. Add 1 tin of Glenryck Chili Pilchards, roughly mashing the fish into the sauce with the back of a spoon or fork.
3. Add the lemon juice and lemon zest.
4. Cook your pasta in salted water.
5. Add the cooked pasta into the saucepan and mix until evenly coated. Stir in the parmesan and fresh parsley (saving some to sprinkle over the pasta at the end).
6. Remove from the heat, top with remaining parmesan and parsley. Serve with crusty bread or a fresh salad.