Serves 2 (large helpings) or 4 (small helpings)
1 - 8 oz container Red Lentil Pasta
1/2 to 1 whole can wild-caught sardines
3 tablespoons grass-fed butter
1 -2 tablespoons extra virgin olive oil
2-4 fresh pressed garlic cloves (to taste)
6 fresh basil leaves chiffonade
salt and pepper to taste
3 tablespoons grass-fed butter
1 -2 tablespoons extra virgin olive oil
2-4 fresh pressed garlic cloves (to taste)
6 fresh basil leaves chiffonade
salt and pepper to taste
Cook lentil pasta per package directions. When done, heat butter and olive oil lightly (do NOT let smoke). Add sardines, garlic, basil, salt, and pepper. Toss in pasta and make sure it is all covered well. Serve warm.
