Tuna Pesto Pasta
Tuna pesto pasta is such a great weeknight dinner, flavorful, easy and filling.
Servings: 6
Equipment
- high speed bender only if you are making your own pesto
Ingredients
Tuna Pesto Pasta
- 2 - 5 oz cans albacore tuna
- 1 lb dry pasta *see notes
- ⅓ cup reserved pasta water *to thin the pesto
- 1- 12 oz jar marinated artichokes hearts *see notes
- 1 cup cherry tomatos sliced
- ¼ cup chopped sun dried tomatoes *optional
- 1 cup pesto
Spinach Walnut Pesto
- ⅓ cup walnuts
- ⅓ cup olive oil
- 2½ tbsp lemon juice fresh
- ¼ cup parmesan
- ½ tsp salt
- ¼ tsp pepper
- 3 cup fresh spinach
- ¼ cup fresh basil
- 2 garlic cloves, chopped
Instructions
- Start boiling the pasta according to the package. Cook it until al dente *** (be sure to save some pasta water for later to thin our pesto). Next, chop the tomatoes, artichoke hearts, sun dried tomatoes and set aside.
- Make the pesto. Add all the pesto ingredients into a high speed blender or food processor and blend. Set aside until pasta is finished cooking.
- Measure out your pasta water. Drain the pasta and add to a large bowl. Add all the veggies, tuna and pesto. Add pasta water, a little at a time until everything is perfectly mixed. Add additional parmesan for garnish is desired and serve.
Notes
*any pasta will work, spaghetti, bow tie, rigatoni
*14 oz canned artichoke hearts will also work.
Nutrition
Serving: 1.5cup | Calories: 521kcal | Carbohydrates: 64g | Protein: 15g | Fat: 23g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 1g | Cholesterol: 6mg | Sodium: 679mg | Potassium: 431mg | Fiber: 4g | Sugar: 4g | Vitamin A: 2595IU | Vitamin C: 15mg | Calcium: 162mg | Iron: 2mg