TUNA PASTA WITH ROCKET & PARSLEY PESTO

Tuna pasta with rocket & parsley pesto image

Whizz up a quick homemade pesto with parsley and lemon juice, then serve spooned through hot pasta with fish, tomatoes and green beans

Provided by Lucy Netherton

Categories Dinner

Time 25m

Number Of Ingredients 9

Ingredients

400g dried pasta
140g frozen fine green bean
200g cherry tomato , halved
large pack parsley , roughly chopped
100g bag rocket
185g can tuna in sunflower oil, drained but reserve the oil
zest and juice 1 lemon
185g can tuna in spring water, drained
2 tbsp soured cream or cream cheese

Steps:

Cook the pasta in a large pan of salted boiling water, adding the green beans and cherry tomatoes for the final 3 mins of cooking time. Drain, reserving a mug of cooking water.
Whizz the parsley, half the rocket, 3 tbsp of oil from the tuna, the lemon zest and juice, and some seasoning with enough of the reserved water in a food processor to form a spoonable pesto dressing.
Tip the pasta and veg back into the pan and add the pesto, both cans of tuna and the soured cream or cream cheese, stirring through until hot. Remove from the heat and toss the rest of the rocket through the pasta.

Nutrition Facts : Calories 494 calories, Fat 16 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 56 grams carbohydrates, Sugar 4 grams sugar, Fiber 2 grams fiber, Protein 31 grams protein, Sodium 0.9 milligram of sodium