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Tuna Pasta with Rocket & Parsley Pesto Recipe

Tuna Pasta with Rocket & Parsley Pesto Recipe

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How To Make Tuna Pasta with Rocket & Parsley Pesto

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Preparation: 15 minutes
Cooking: 15 minutes
Total: 30 minutes



  • 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


  1. Cook the pasta according to the package instructions. Drain and set aside.

  2. In a food processor, blend together rocket, parsley, Parmesan cheese, pine nuts, garlic, lemon juice, salt, and pepper until smooth.

  3. Heat some olive oil in a pan and add the tuna. Cook for 2-3 minutes until warmed through.

  4. 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.

  5. Serve the tuna pasta with rocket and parsley pesto hot, garnished with extra Parmesan cheese and a sprinkle of pine nuts.


  • 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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