Tuna Pesto Pasta

Ingredients

  • 1 (8 oz) package uncooked pasta (we like spaghettini)
  • pinch of salt
  • 2 Tbsp olive oil
  • 1 cup chopped sweet onion (or 6 cloves of garlic, minced)
  • 3 green onions, finely chopped
  • 1/4 cup pesto (or as much as you'd like)*
  • 3 (170 g) cans of tuna (or salmon), drained and flaked
  • 3/4 cup parmesean cheese, grated

Equipment

  • Large pot
  • Cutting board
  • Chopping knife
  • Measuring cups and spoons
  • Can opener
  • Cheese grater
  • Skillet
  • Stirring spoon
  • Colander

Prep time:

15

Yields:

15

Cook time:

6

Recipe submitted by:

James Rankin

Recipe attribution:

All recipes

  1. Bring a large pot of lightly salted water to boil.
  2. Cook the pasta, stirring frequently, until cooked al dente, and then drain and toss with 1 Tbsp oil.
  3. Heat 1 Tbsp oil in a skillet over medium heat.
  4. Stir in the onion and green onion and cook until softened, about 8 minutes.
  5. Add the pesto to the skillet and mix well.
  6. Mix in the tuna and cook until heated through.
  7. Stir in ~ 1/2 of the parmesean cheese, and continue cooking until mixed well.
  8. Add the tuna mixture to the pasta.
  9. Sprinkle with remaining parmesean cheese, serve, and enjoy! 

*We freeze our pesto in ice cube trays to keep it fresh and on hand anytime.

Recipe adapted from All Recipes Cheesy Salmon Pasta.