Description
A rocket and parsley pesto pasta with tuna and peashoots. Perfect for a healthy lunch that’s bursting with fresh, citrus flavors.
Ingredients
- 1 pound, 5-¼ ounces, weight Fusili Pasta
- 5-⅓ ounces, weight Rocket (arugula), Divided
- ¾ ounces, weight Parsley
- 4 Tablespoons Olive Oil
- 4 cloves Garlic
- 1 whole Lemon, Juice And Zest
- ¾ ounces, weight Vegetarian Parmesan, Divided
- 1 pinch Black Pepper
- 2 cans (160g Size) Tuna In Spring Water, Drained
- 1-⅞ ounces, weight Peashoots
Preparation
Cook pasta until al dente. Check instructions on the packet for exactly how long this should be, usually around 8–10 minutes. Drain and keep 1/2 cup water from your pasta pan for later.
In a food processor, throw in around 3/4 of the rocket, parsley, olive oil, garlic cloves, lemon zest and juice, half of the grated Parmesan and black pepper. You may need to add these ingredients a little at a time if your food processor is fairly small. Whizz the ingredients together until you have a sexy-looking pesto. Don’t worry if it’s looking a little thick, the water from your pasta will sort this out later!
Put a large saucepan on a low heat and add the pesto and tuna, followed by the pasta. Mix it all together until pasta has been completely covered by the pesto. You may want to add in a little of the pasta water at this stage to loosen the pesto slightly.
Remove from the heat. Add in the pea shoots, remaining rocket, and serve with remaining grated Parmesan on top!
