Tuna pasta with rocket & parsley pesto

Tuna pasta with rocket & parsley pesto

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(8 ratings)

Prep: 10 mins Cook: 15 mins


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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  • 400g dried pasta



    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



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

  • 100g bag rocket



    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



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

  • zest and juice 1 lemon



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

  • 185g can tuna in spring water, drained



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

  • 2 tbsp soured cream or cream cheese


  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, questions and tips

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Nico_cook's picture
20th Sep, 2013
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!
12th Sep, 2013
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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