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Tuna penne with rocket & capsicum pesto
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Prep Time:
10 minutes
Cook Time:
30 minutes
Total Time:
40 minutes
Vibrant parsley and roasted capsicum pesto adds a burst of flavor to this nutritious dish.
Ingredients:
  • 1 large red capsicum, halved, deseeded
  • 1 bunch rocket, ends trimmed, washed, dried, coarsely chopped
  • 40.00 ml chopped fresh continental parsley
  • 40.00 ml toasted pine nuts
  • 21.00 gm fresh lemon juice
  • 1 tsp finely grated lemon rind
  • 1 garlic clove, crushed
  • 1-40.00 gm hot water
  • 350g penne rigate
  • 1 x 185g can tuna in spring water, drained, flaked
  • Chopped fresh continental parsley, extra, to serve
Instructions:
  • Preheat your oven to 200°C. Line a baking tray with non-stick baking paper and lay the capsicum, skin-side up, on it. Roast in the oven for 20 minutes or until charred and blistered. Let the capsicum cool in a heatproof bowl covered with plastic wrap for 20 minutes. Peel the capsicum skin off and roughly chop.
  • Combine capsicum, rocket, parsley, pine nuts, lemon juice, lemon rind, and garlic in a food processor. Blend until finely chopped. Pour in water and blend until smooth. Season with pepper to taste.
  • Cook the pasta in a large saucepan of salted boiling water according to the package instructions until al dente. Drain and return to the pan.
  • Combine the capsicum pesto and tuna in the pan over medium heat. Stir and cook for 3-5 minutes until heated through. Serve in individual dishes and garnish with extra parsley.

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