Tuna pasta with rocket and lemon pesto

Name: Tuna pasta with rocket and lemon pesto
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Ingredients: 400g orecchiette pasta; 2 bunches rocket, coarsely chopped; 2 tsp lemon juice; 1 garlic clove, crushed; 3/4 cup toasted slivered almonds, plus extra to serve; 1 cup (80g) finely grated parmesan, plus extra to serve; salt and cracked black pepper; 1/3 cup (80ml) olive oil; 2 x 190g tins tuna in oil, drained

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Prep Time: 15 minutes

Cook Time: 12 minutes

Total: 27 minutes

Servings: 4

Cost: $6.28 /serving

Author : Kate Murdoch

salad budget friendly family friendly

Ingredients

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400 grams orecchiette pasta2 bunches rocket, coarsely chopped2 tsp lemon juice1 garlic clove, crushed3/4 cup toasted slivered almonds, plus extra to serve1 cup (80 grams) finely grated parmesan, plus extra to servesalt and cracked black pepper1/3 cup (80 milliliters) olive oil2 x 190 grams tins tuna in oil, drained

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Instructions

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Step 1

Cook orecchiette in a large saucepan of boiling salted water according to packet instructions or until al dente.

Step 2

Meanwhile, to make the pesto, place the rocket, lemon juice, garlic, almonds, parmesan, salt and cracked black pepper in a food processor or blender and process until roughly combined. With the motor running, gradually add the oil. The texture of the pesto should still be a little rough.

Step 3

When pasta is al dente, drain, retaining about 1/4 cup cooking liquid. Return the orecciette and reserved liquid to the pan. Add the pesto and tuna and heat over low heat until warmed through. Serve pasta sprinkled with extra almonds and shaved parmesan. Serve with a simple salad.