Tuna pesto pasta

 

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GET IT READY

• food processor or blender
• large stock pot
• strainer
• skillet

GATHER IT 

• 1/4 cup pine nuts or walnuts
• 1/4 cup extra-virgin olive oil
• 2 cloves garlic, peeled
• 12 oz (340 g) pasta of your choice (spaghetti, fettuccine, penne, etc.)
• 2 5-oz cans of tuna in water, drained and flaked
• salt, to taste
• red pepper flakes (optional)
• pepper, to taste
• 1 cup fresh basil leaves
• 1/2 cup grated parmesan cheese
• 1 cup organic full-cream or low-fat milk
• cherry tomatoes, halved, for garnish

MAKE IT

Pasta:

1. Bring a large pot of salted water to a boil.
2. Add the pasta and cook according to the package instructions until al dente.
3. Drain the pasta and set aside.

Sauce:

1. Combine the fresh basil, grated Parmesan cheese, nuts, and garlic in a food processor or blender.
2. Pulse until the ingredients look finely chopped.
3. Add the organic full-cream or low-fat milk and extra-virgin olive oil.
4. Pulse until the sauce is smooth and well combined.
5. Season with salt, pepper, and red pepper flakes.

Tuna:

1. In a skillet, heat a tablespoon of olive oil over medium heat.
2. Add the tuna and sauté.
3. Season with a pinch of salt and pepper.
4. Add the cooked pasta to the skillet.
5. Pour the pesto sauce in.
6. Gently toss everything together until the sauce coats the pasta.
7. Turn off the heat and toss in halved cherry tomatoes.