Half an hour is all it takes to have this simple but sensational pasta dish on the table.
Ingredients
- 400g orecchiette pasta
- 2 bunches rocket, coarsely chopped
- 2 teaspoons lemon juice
- 1 garlic clove, crushed
- 3/4 cup toasted slivered almonds, plus extra to serve
- 1 cup (80g) finely grated parmesan, plus extra to serve
- salt and cracked black pepper
- 1/3 cup (80ml) olive oil
- 2 x 190g tins tuna in oil, drained
Method
- Step 1Cook orecchiette in a large saucepan of boiling salted water according to packet instructions or until al dente.
- Step 2Meanwhile, to make the pesto, place the rocket, lemon juice, garlic, almonds, parmesan, salt and cracked black pepper in a food processor or blender and process until roughly combined. With the motor running, gradually add the oil. The texture of the pesto should still be a little rough.
- Step 3When pasta is al dente, drain, retaining about 1/4 cup cooking liquid. Return the orecciette and reserved liquid to the pan. Add the pesto and tuna and heat over low heat until warmed through. Serve pasta sprinkled with extra almonds and shaved parmesan. Serve with a simple salad.
- Author: Kate Murdoch
- Image credit: Tanya Zouev
- Publication: Taste.com.au
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