Pesto pasta with tuna and tomatoes
dry wholemeal pasta
1 bunch(es), cut into thirds
200 g, halved diagonally
frozen green peas
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 . cup (60ml) cooking liquid. Return pasta and vegetables to pan.
- Add pesto dip, tomatoes, tuna and cooking liquid to pasta mixture and toss to combine. Serve.