Tuna pasta with rocket & parsley pesto

Tuna pasta with rocket & parsley pesto

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Cooking time

Prep: 10 mins Cook: 15 mins

Skill level

Easy

Servings

Serves 4

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

Nutrition and extra info

Additional info

  • Healthy
Nutrition info

Nutrition per serving

kcalories
494
protein
31g
carbs
56g
fat
16g
saturates
2g
fibre
2g
sugar
4g
salt
0.9g

Ingredients

  • 400g dried pasta
  • 140g frozen fine green beans
  • 200g cherry tomatoes, 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

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Method

  1. 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.
  2. 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.
  3. 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.

Recipe from Good Food magazine, September 2013

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Comments

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Nico_cook's picture

I made a huge batch of this and that was a real success! Friends and colleagues tasted and 'yummy-ed' all around! I will do it again, with salmon. I added a bit of roasted pine nuts though, just to get an almost real pesto... Will try with hazelnuts next time and a bit of parmesan... So many options!

cooking4grandma's picture

Made this for 2 so halved the ingredients, loved the fresh taste of the parsley pesto. I did not have any cream cheese or soured cream so used creme fraiche and added some grated cheddar, also used fresh beans. Think the recipe would be nice with fresh salmon

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