Tuna pasta with rocket & parsley pesto

Tuna pasta with rocket & parsley pesto

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(3 ratings)

Prep: 10 mins Cook: 15 mins

Easy

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

  • Healthy

Nutrition: per serving

  • kcal494
  • fat16g
  • saturates2g
  • carbs56g
  • sugars4g
  • fibre2g
  • protein31g
  • salt0.9g
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Ingredients

  • 400g dried pasta
    Pasta

    Pasta

    pah-stah

    Pasta is the Italian name for Italy's version of a basic foodstuff which is made in many…

  • 140g frozen fine green bean
  • 200g cherry tomato, halved
  • large pack parsley, roughly chopped
    Parsley

    Parsley

    par-slee

    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • 100g bag rocket
    Rocket

    Rocket

    roh-ket

    Rocket is a very 'English' leaf, and has been used in salads since Elizabethan times. It…

  • 185g can tuna in sunflower oil, drained but reserve the oil
    Tuna

    Tuna

    tune-ah

    A member of the mackerel family, tuna are mainly found in the world's warmer oceans. They…

  • zest and juice 1 lemon
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 185g can tuna in spring water, drained
    Tuna

    Tuna

    tune-ah

    A member of the mackerel family, tuna are mainly found in the world's warmer oceans. They…

  • 2 tbsp soured cream or cream cheese

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.

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Comments (2)

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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