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Tuna pasta with rocket and lemon pesto
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Prep Time:
15 minutes
Cook Time:
12 minutes
Total Time:
27 minutes
30-minute easy and irresistible pasta dish ready in no time.
Ingredients:
  • 400g orecchiette pasta
  • 2 bunches rocket, coarsely chopped
  • 10.60 gm lemon juice
  • 1 garlic clove, crushed
  • 187.50 ml toasted slivered almonds, plus extra to serve
  • 80g parmesan
  • salt and cracked black pepper
  • 80ml olive oil
  • 2 x 190g tins tuna in oil, drained
Instructions:
  • Prepare the orecchiette by cooking it in a generous amount of boiling salted water until it reaches the perfect al dente texture as per the packet instructions.
  • For the pesto, combine rocket, lemon juice, garlic, almonds, parmesan, salt, and cracked black pepper in a food processor. Blend until roughly combined. Gradually pour in the oil while the processor is running until the pesto has a slightly coarse texture.
  • Once the pasta is perfectly cooked, drain it but save around 1/4 cup of the cooking liquid. Put the orecciette back in the pan with the reserved liquid. Mix in the pesto and tuna, and gently warm everything over low heat. Plate the pasta with some extra almonds and shaved parmesan on top. Accompany it with a side of fresh salad.

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