Tuna Pesto Pasta with Tomatoes

Ingredients

• Pasta1/2 cup (80 g)
• Tomato1/2 count (65 g)
• Basil10 count (5 g)
• Garlic1/2 clove (2 g)
• Olive Oil4 teaspoon (20 ml)
• Parmesan Cheese1 tablespoon (5 g)
• Walnuts6 half (24 g)
• Spinach1.5 cup (45 g)
• Canned Tuna in Water1 can (120 g)

Instructions

1. 1

   Step 1

   Boil water in a pot and, once boiling, cook the pasta for the time indicated on the package. Drain and set aside.

2. 2

   Step 2

   Separately, heat half the olive oil in a pan over medium heat. Once heated, add the chopped garlic, spinach and basil.

3. 3

   Step 3

   Stir-fry over medium heat until reduced in volume.

4. 4

   Step 4

   Toast the walnuts and stir-fry the diced tomato in the same pan for 2-3 minutes.

5. 5

   Step 5

   Set the tomatoes aside.

6. 6

   Step 6

   Transfer the spinach, basil, walnuts, Parmesan cheese and remaining olive oil to a blender cup and blitz.

7. 7

   Step 7

   Next, place in a pot and cook until boiling.

8. 8

   Step 8

   Add the tomatoes, tuna and pasta and mix.

9. 9

   Step 9

   Serve on a plate.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Tuna Pesto Pasta with Tomatoes can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.