How To Make Tuna Pasta with Rocket & Parsley Pesto
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Serves:
Ingredients
- 12 oz pasta
- 1 can tuna, drained
- 2 cups fresh rocket (arugula)
- 1 cup fresh parsley
- 1/4 cup grated Parmesan cheese
- 1/4 cup pine nuts
- 2 cloves garlic
- Juice of 1 lemon
- Salt and pepper to taste
- Olive oil
Instructions
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Cook the pasta according to the package instructions. Drain and set aside.
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In a food processor, blend together rocket, parsley, Parmesan cheese, pine nuts, garlic, lemon juice, salt, and pepper until smooth.
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Heat some olive oil in a pan and add the tuna. Cook for 2-3 minutes until warmed through.
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Add the cooked pasta to the pan with the tuna and pour the rocket and parsley pesto over it. Toss well to coat the pasta evenly.
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Serve the tuna pasta with rocket and parsley pesto hot, garnished with extra Parmesan cheese and a sprinkle of pine nuts.
Nutrition
- Calories : 450kcal
- Total Fat : 14g
- Saturated Fat : 2g
- Cholesterol : 20mg
- Sodium : 300mg
- Total Carbohydrates : 65g
- Dietary Fiber : 6g
- Sugar : 2g
- Protein : 25g
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