The Try It Tuesday recipes have been rather sweet lately, so I decided to indulge in pasta that doesn’t have red sauce for lunch since my husband wouldn’t be home to complain and my son always eats peanut butter toast with gusto. Not only was I ready for something different from my usual lunch time fare, but I also have canned tuna that only I will eat. I flipped through some magazines and researched pesto recipes online, then I combined a few recipes to come up with this Tuna Pesto Pasta. This yields 2 servings.
1 ½ cups farfalle pasta
1 can (5 ounce) tuna in water (you can drain it or not; if not, you just add a little less pasta water to toss)
1 bouquet fresh basil (cannot substitute dry)
½ teaspoon salt
¼ teaspoon black pepper
1 clove garlic
½ cup sliced almonds
3 tablespoons olive oil
2 tablespoons water
¾ cup to 1 cup of cooking water reserved from the pasta
Boil the pasta according to package directions or according to your preference (I generally only cook my pasta 8-9 minutes). Meanwhile, drain the tuna and put it in a medium bowl. Set aside.
Put the basil, salt, pepper, garlic, and almonds into food processor. Process until finely chopped then add the olive oil and two tablespoons of water while the processor is on. Pour the mixture into the bowl with the tuna.
Drain the cooked pasta, reserving some of the cooking water. Fold the pasta into the tuna and pesto; add cooking water a little at a time, stirring gently between additions until the sauce coats the pasta to your liking. I tend to use a little less water than recipes suggested.
I really enjoyed the freshness of the pesto and between the almonds and tuna I felt like this packs a protein punch. I also love the ease of prep: no time-consuming chopping and I think this was ready in under 15 minutes. I may have to try other versions of pesto and replace the tuna with canned chicken or turkey to see if I can’t get my boys (a.k.a the hubby and preschooler) to try it. As I was eating, the only thing I’d consider changing for my own taste buds would be to add some quartered cherry or grape tomatoes. I am not a tomato person, but every now and then, the sweetness and acidity of the smaller varieties are a welcome shot of flavor and color in a dish.
I’d love to hear your thoughts on this recipe since this is the first time I’ve made pesto. Otherwise bon appetit!