Best Tuna Pasta With Rocket Parsley Pesto Recipes

PESTO TUNA PASTA

Steps:

• Bring a pot of water to a boil.
• While the pasta is boiling, make the pesto.
• In a food processor combine the basil, lemon juice, olive oil, salt, garlic powder and cashews. Blend on high 1-2 minutes. Add the spinach and blend again 1-2 minutes until a thick sauce is formed.
• Once the water is boiling, add the pasta and cook according to the directions on the box.
• Before draining the pasta, remove about 1/2 cup of the cooking liquid and reserve it for the sauce.
• Drain the pasta and add it back to the pot.
• Add the drained canned tuna, pesto and sun dried tomatoes (omit the oil) to the pasta and stir well. While stirring, add in the 1/2 cup of cooking liquid, continuing to stir about 1-2 minutes until the liquid is emulsified in with the sauce.
• Serve the pasta hot, cold or at room temperature.

TUNA PASTA WITH ROCKET & PARSLEY PESTO

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.