Tuna Pesto Pasta
Servings: 6
Equipment
Ingredients
- 1 pound (16 ounces) pasta
- 1 tablespoon salted butter
- 4 cloves garlic minced
- 1 cup (8 ounces) pesto
- 15 ounces chunk light tuna drained
- ¼ cup (2 ounces) heavy whipping cream
- ¼ cup (22.5 grams) shredded parmesan
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 1-½ cups (10 ounces) cherry tomatoes, halved
Instructions
- Boil pasta according to package directions, adding 1 tablespoon salt to the pasta water (optional). Drain and set aside.
- Meanwhile, melt the butter in a medium saucepan on medium heat. Add minced garlic and sauté until fragrant, about 30 seconds to 1 minute.
- Add the pesto and tuna to the saucepan, breaking up the tuna with the spatula. Heat until warm, about 2 minutes.
- When the pesto-tuna mixture is warmed through, slowly add the heavy cream, stirring as you pour. Heat until warm, about 2 minutes.
- Remove the saucepan from the heat and stir in the onion powder, salt, pepper, and parmesan until the cheese melts. Next, toss in the cherry tomatoes.
- Combine cooked and drained pasta with the sauce in a large pot, stirring to coat the pasta evenly. Add more salt or pepper to taste. Serve warm.
Notes
Pasta: Use 1 pound of any short pasta shapes. Try penne, cellentani, farfalle, rigatoni, rotini, salad rotini (pictured), macaroni, or cavatappi.
Pesto: Use store-bought or homemade pesto.
Garnish ideas: Fresh basil, parmesan, pine nuts
Storage: Store in an airtight container in the refrigerators for 3 to 5 days. Pesto pasta can be frozen but the flavors will not be as fresh after freezing and thawing.
