Tuna pasta with rocket & parsley pesto

1 of 5-a-day 10-30 minutes 4 servings 600 kcal or less alternative pesto healthy recipes mains quick quick recipes vitamin c

N/A

Source

Ingredients

400g dried pasta

140g frozen fine green bean

200g cherry tomato , halved

large pack parsley , roughly chopped

100g bag rocket

185g can tuna in sunflower oil, drained but reserve the oil

zest and juice 1 lemon

185g can tuna in spring water, drained

2 tbsp soured cream or cream cheese

Method

Cook the pasta in a large pan of salted boiling water, adding the green beans and cherry tomatoes for the final 3 mins of cooking time. Drain, reserving a mug of cooking water.

Whizz the parsley, half the rocket, 3 tbsp of oil from the tuna, the lemon zest and juice, and some seasoning with enough of the reserved water in a food processor to form a spoonable pesto dressing.

Tip the pasta and veg back into the pan and add the pesto, both cans of tuna and the soured cream or cream cheese, stirring through until hot. Remove from the heat and toss the rest of the rocket through the pasta.