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Photo of Pesto pasta with tuna and tomatoes by WW

Pesto pasta with tuna and tomatoes

3 - 9
PersonalPoints™ per serving
Total Time
25 min
Prep
10 min
Cook
15 min
Serves
4
Difficulty
Easy

Ingredients

Dry wholemeal pasta

200 g

Asparagus

1 bunch(es), cut into thirds

Green beans

200 g, halved diagonally

Frozen green peas

1 cup(s), (120g)

Basil pesto

80 g

Cherry tomatoes

250 g, quartered

Canned tuna in springwater, drained

175 g, flaked

Instructions

  1. 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.
  2. 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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