Pasta with tuna and arugula pesto

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Pasta con tonno e pesto di rucola

Summer is slowly coming to an end and the last leaves of arugula from the garden are harvested. From it we prepare a tasty pesto with some basil, cashews and juicy tomatoes. To this we add pickled tuna in oil and sprinkle it with freshly grated lemon zest. In a flash we have brought a tasty pasta creation on the plate.

4.43 from 68 ratings

The combination of tuna and freshly made pesto from arugula harmonizes perfectly!

Difficulty: easy

Cost: low

Calories: 358kcal

Prep: 15 mins

Cook: 10 mins

Total: 25 mins

lactose free

Difficulty: easy

Cost: low

Calories: 358kcal

Prep: 15 mins

Cook: 10 mins

Total: 25 mins

lactose free

Amount

4

servings

Ingredients list

MetricUS Customary

• 400 g spaghetti
• 200 g tuna in oil
• 1 lemon organic
• 130 g arugula
• 50 g cashews
• 10 g basil
• 100 g tomatoes
• 150 ml olive oil extra virgin
• salt to taste

Equipment

Hand blender

Zester grater

Directions

• Bring a large pot of well-salted water to a boil and cook the spaghetti until al dente.
• In the meantime, wash and dry the arugula and tomatoes. Remove the stalks and seeds from the tomatoes. Add both to the blender bowl along with the cashews, basil, olive oil and salt. Blend everything thoroughly until you have a nice creamy pesto.
• Now put the pesto in a large bowl, add a dash of pasta water and mix well. Once the pasta is cooked, drain it and add it to the bowl as well.
• Now also drain the tuna and add to the pasta. Mix everything thoroughly.
• Finally, divide the pasta among deep plates. Grate some of the lemon zest over each serving and serve immediately.

  Buon appetito!

My tip

Instead of long pasta, you can use short pasta for this dish, such as fusilli, gnocchetti or even orecchiette.

Print Comment Pin

Serving: 210gCalories: 358kcal (18%)Carbohydrates: 36.3g (12%)Protein: 7.2g (14%)Fat: 19.8g (30%)

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