If you’re after a quick midweek dinner that feels fresh and a little bit fancy, this Pesto Pasta with Tuna and Almonds is about to become your new go-to. It’s a delicious mix which comes together in the time it takes to boil pasta. Perfect for busy nights when you still want something delicious on the table.
Serves 4
Ingredients:
300g fusilli (preferably gluten-free)
400g green beans
240g tuna in water, drained (2 tins)
30g roasted almonds, chopped
130g green pesto
Method:
Cook the pasta according to the instructions on the package.
In the meantime, halve the green beans and cook in boiling water for about 5 minutes, then drain.
Meanwhile, let the tuna drain and chop the almonds coarsely.
Drain the pasta and mix with the pesto and green beans. Divide the pasta between bowls and scatter the tuna over it. Garnish with almonds to serve. Season with freshly ground pepper.
