This Tuna Pesto Pasta is truly what simple and delicious food is all about. We’re talking a ton of great flavors, super easy to make and all done in about 20 minutes. Serve it next to a crunchy baguette and a bottle of Spanish wine from Jumilla for the best moment of your day.
To make this recipe, I used Spanish canned tuna in olive oil. You can use other types of tuna if you like. However, the higher the quality of the tuna, the better the overall flavor of this pasta dish. For the pasta, I used fusilli, but any other type of thick-cut pasta will work. Such as penne, rigatoni or bow tie.
To make the pesto sauce, I used a food processor. If you don’t have one, you can also use a stand-up blender, a hand blender or even a nutribullet. It’s also important to save some of the pasta cooking water. As adding some into the pesto will help give it that beautiful creamy goodness.
TIPS & TRICKS to Make this Recipe: You can serve this dish warm, at room temperature or even chilled. It will hold for up to 3 to 4 days in the fridge in an airtight container.
Key Ingredients & Cookware I used in this Recipe:
MY COOKWARE
MY CHEF´S KNIFE
SPANISH OLIVE OIL
SPANISH TUNA I USED (10% OFF Your Order with Coupon ONAFORK)
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Watch the Video Below on How to Make Tuna Pesto Pasta
Tuna Pesto Pasta
Ingredients
- 8 oz fusilli pasta 225 grams
- 2 cans tuna in olive oil 4 oz / 110 grams each
- 15 blanched almonds
- 2 tbsp pine nuts 18 grams
- 5 oz fresh bagged spinach 150 grams
- 15 fresh basil leaves
- 2 cloves garlic
- 1 tbsp lemon juice 15 ml
- 1/4 cup grated manchego cheese + more for garnish 30 grams
- 1/4 cup extra virgin olive oil 60 ml
- sea salt & black pepper
Instructions
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Fill a stock pot a little over half ways with water, season generously with sea salt and heat it with a high heat
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While the water is heating, make the pesto, heat a small fry pan with a medium heat and add in the almonds and pine nuts, mix continuously, after 3 to 4 minutes and the nuts are lightly pan roasted, remove from the pan and set aside
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Add the spinach into a food processor, along with the basil leaves, garlic, the almonds & pine nuts, lemon juice, grated cheese and season with sea salt & black pepper, run the food processor for 1 to 2 minutes or until everything is finely chopped and well mixed together, then slowly pour in the olive oil with the food processor still runnnig, once you end up with a creamy sauce set aside
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Once the water comes to a boil in the stock pot, add in the pasta, mix every 2 to 3 minutes
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While the pasta is cooking, drain the cans of tuna into a fine sieve with a bowl underneath, gently flake the tuna, set aside
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Once the pasta is cooked just al dente, reserve some of the cooking water, then drain the pasta into a colander, add the pasta back into the stock pot, along with the pesto, drained tuna and 2 to 4 tbsp (30 to 60 ml) of the reserved pasta cooking water, mix together until well mixed, add more pasta cooking water if needed
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Transfer into serving dishes and top off with a kiss of grated cheese, enjoy!
Recipe Notes
Get the Spanish Canned Tuna I used to make this Recipe (10% OFF Your Order with Coupon ONAFORK)
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