Pesto pasta with tuna and tomatoes
Wholemeal pasta, dry
1 bunch(es), cut into thirds
Green string beans
200 g, halved diagonally
Frozen green peas
1 cup(s), (120g)
250 g, quartered
Tuna, canned in springwater, drained
175 g, flaked
- 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.
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.