Ingredients
Tools
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Instructions
- Fill a large pot with water and 1 tablespoon salt. Add pasta to the pot, stir occasionally and cook pasta according to package directions. Drain the pasta (no need to rinse) through a colander. Set drained pasta aside (it can stay in the colander).
- To make the Pesto, blend all Pesto ingredients in a high-speed blender or food processor until smooth for 2 minutes. If it’s having a hard time blending, pause blending every so often and use a spoon to move things around in the blender and blend again.
- Prepare the tuna by draining the water from the can. Place the tuna into a large mixing bowl and flake it into small pieces using a fork.
- Add the cooked pasta, cherry tomatoes and pesto to the flaked tuna. Mix together until pasta is well coated.
- Taste and adjust salt to your liking if necessary.
- Garnish with lemon zest and grated parmesan before serving.
Test Kitchen Notes
- Reheat: You can microwave a bowl of pasta for 1-2 minutes. Alternatively, reheat on the stove over medium-low heat with a tablespoon or two of water to hydrate it (keeping the pot covered).
- The pasta can get hard in the fridge overnight so I don’t recommend serving it cold the next day. But if you make this recipe 3-5 hours in advance, you can store it in the fridge and then serve it chilled; which is wonderful!
- Swap the walnuts for almonds, pine nuts, pistachios or hazelnuts.
- Swap the spinach for parsley or even arugula.
- Feel free to swap the tuna with canned or freshly cooked flaked salmon too.