Tuna Pesto Pasta
This quick and easy recipe is great served warm for dinner with crusty bread or cold as a pasta salad. Perfect for lunch, road trips, or an elegant meal at home.
Servings: 5 people
Ingredients
- 10-12 oz pasta (linguine, fusilli, spaghetti, or penne recommended)
- 6.7 oz canned or bottled tuna
- 3/4 cup pesto (homemade or store-bought)
- 1/4 cup leftover pasta water
Homemade Pesto
- 1/3 cup rosted pepitas or sunflower seeds
- 1 clove garlic
- 2 cups spinach and arugula blend
- 1 cup fresh basil leaves
- 1/3 cup extra virgin olive oil
- 2 teaspoons white vinegar
- 1/4 teaspoon kosher salt and black pepper to taste
Instructions
- If using homemade pesto, all all ingredients to a food processor and blend till combined, seed particles should be even and small. Meanwhile bring a large pot of salted water to a boil and add pasta. Cook according to package directions, then drain, reserving about 1/4 to 1/2 cup of the pasta water.
- In a large bowl, combine pesto and tuna. Stir in warm pasta, and 1/4 cup of the pasta water, till everything is fully coated with the tuna and pesto sauce. Taste and adjust any seasonings. Serve warm or cover and refrigerate to serve as a pasta salad.
Notes
- For a more "saucy" pasta, add more pasta water as desired, about 1 tablespoon at a time.
- Basil turns black with a lot of heat. It should be fine with the pasta and a little bit of water, but be mindful when reheating. Especially in the microwave. This is also why we toss the pesto in a bowl rather than on the stove.
- To preserve the flavor and color, I recommend serving leftovers cold or at room temperature.
- A squeeze of lemon is delicious, if tolerated!
- Pesto recipe via my nut free pesto.
Nutrition
Calories: 233kcal | Carbohydrates: 43g | Protein: 8g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 8mg | Potassium: 140mg | Fiber: 3g | Sugar: 2g | Vitamin A: 53IU | Vitamin C: 1mg | Calcium: 15mg | Iron: 1mg
