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Tuna pasta with rocket & parsley pesto

Tuna pasta with rocket & parsley pesto

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • 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

  • Healthy
Nutrition: per serving
HighlightNutrientUnit
low inkcal494
fat16g
saturates2g
carbs56g
sugars4g
fibre2g
protein31g
salt0.9g
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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

Method

  • STEP 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.

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, September 2013

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A star rating of 3.5 out of 5.10 ratings
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