Tuna Pesto Pasta | Possibly the BEST 20 Minute Pasta EVER

By Spain on a Fork · 20 min

Ingredients

Instructions

1. Fill a stockpot a little over halfway with water, salt it generously, and bring to a high boil.
2. While the water heats, toast the almonds and pine nuts in a small pan over medium heat, stirring constantly, for 3 to 4 minutes until lightly golden. Remove and set aside.
3. Put the spinach, basil, garlic, toasted nuts, lemon juice and grated cheese into a food processor, season with salt and pepper, and blend for 1 to 2 minutes until finely chopped. With the machine running, slowly pour in the olive oil until creamy. Set aside.
4. When the water boils, add the pasta and stir every 2 to 3 minutes.
5. While the pasta cooks, drain the tuna through a fine sieve over a bowl, then gently flake it. Set aside.
6. When the pasta is al dente, reserve some cooking water, then drain the pasta. Return it to the pot with the pesto, tuna and 2 to 4 tablespoons (30 to 60 ml) of the reserved water, and mix until well combined, adding more water if needed.
7. Serve and top with a little more grated cheese.

Summarized from Spain on a Fork's video. Watch it for the details.

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