Pesto pasta with tuna and tomatoes

Name: Pesto pasta with tuna and tomatoes
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: Mediterranean,Italian
Ingredients: 200 g Wholemeal pasta, dry; 1 bunch(es) Asparagus cut into thirds; 200 g Green string beans halved diagonally; 1 cup(s) Frozen green peas (120g); 80 g Basil pesto; 250 g Cherry tomatoes quartered; 175 g Tuna, canned in springwater, drained flaked

Points®

Total Time

25 min

Prep

10 min

Cook

15 min

Serves

Difficulty

Easy

Ingredients

Wholemeal pasta, dry

200 g

Asparagus

1 bunch(es), cut into thirds

Green string beans

200 g, halved diagonally

Frozen green peas

1 cup(s), (120g)

Basil pesto

80 g

Cherry tomatoes

250 g, quartered

Tuna, canned in springwater, drained

175 g, flaked

Instructions

Cook pasta in a large saucepan of boiling salted water, following packet instructions, or until just tender. Add asparagus, beans and peas for last 2 minutes of cooking. Drain, reserving ¼ cup (60ml) cooking liquid. Return pasta and vegetables to pan.
Add pesto, tomatoes, tuna and cooking liquid to pasta mixture and toss to combine. Serve.

Notes

SERVING SUGGESTION: Rocket leaves. TIPS: You can use sliced zucchini, sliced Brussels sprouts or shaved fennel instead of asparagus. Store any leftovers in an airtight container in the fridge for up to 2 days. Reheat in the microwave.

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Pesto pasta with tuna and tomatoes

Ingredients

Instructions

Notes

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