Tuna Pesto Pasta with Arugula Spinach Pesto and Canned Tuna
User Reviews
5.0
6 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
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Toasting and cooling walnuts
10 mins
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Total Time
35 mins
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Servings
4
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Calories
822 kcal
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Course
Main Course
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Cuisine
Italian
Tuna Pesto Pasta with Arugula Spinach Pesto and Canned Tuna
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This tuna pesto pasta recipe with arugula spinach pesto is a quick and simple weeknight pesto pasta that uses canned tuna and a homemade arugula and spinach pesto.
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Ingredients
Arugula spinach pesto
- ½ cup walnuts, toasted
- 1 to 2 cloves garlic
- 1 ounce parmesan plus more for serving
- 10 ounces baby arugula and spinach leaves
- ¼ cup olive oil plus more as needed
- lemon zest from one small lemon
- 1 to 2 tablespoons lemon juice plus more to taste1
- 1 teaspoon salt
Tuna pesto pasta
- 1 pound short, thick pasta like cavatappi, fusilli, or penne
- 2 cans (10 ounces) tuna packed in oil
Instructions
- Heat a pot of water on high while making the pesto.
Arugula spinach pesto
- Add the toasted walnuts, garlic, and Parmesan to the food processor and blitz until fine.
- Add the arugula and spinach, olive oil, lemon zest and juice, and salt and blitz, scraping down as needed until all of the leaves have been chopped into a puree. You may need to add more olive oil to get it to your desired consistency.
Tuna pesto pasta
- When the water is at a full boil, add salt and then wait for it to return to a boil.
- Add the pasta and cook per the instructions until al dente (it should be cooked through but still be slightly firm when you take a bite).
- Turn off the burner, reserve a cup of pasta water, drain the pasta, and return it to the pasta pot. Add pesto and stir, adding more to your taste. Use a splash of pasta water to create a thin sauce if the pesto is not sticking to your pasta.
- Drain and discard the oil from the can of tuna and break it into large or small flakes or chunks, depending on your preference. Mix the tuna gently into the pasta.
- Serve warm with additional Parmesan, or let cool to room temperature.
Notes
- I estimate about 4 ounces of pasta per person, although 2 ounces is the official serving size.
- I estimate about 4 ounces of pasta per person, although 2 ounces is the official serving size.
- This arugula spinach pesto won't oxidize and go brown as quickly as does basil pesto. However, it's still a good idea to cover it with plastic wrap if you are not going to use it immediately to make this tuna pesto pasta recipe.
Nutrition Information
Show Details
Calories
822kcal
(41%)
Carbohydrates
91g
(30%)
Protein
40g
(80%)
Fat
33g
(51%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
11g
Monounsaturated Fat
15g
Cholesterol
27mg
(9%)
Sodium
1002mg
(42%)
Potassium
837mg
(24%)
Fiber
6g
(24%)
Sugar
5g
(10%)
Vitamin A
1753IU
(35%)
Vitamin C
15mg
(17%)
Calcium
243mg
(24%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 822 kcal
% Daily Value*
| Calories | 822kcal | 41% |
| Carbohydrates | 91g | 30% |
| Protein | 40g | 80% |
| Fat | 33g | 51% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 11g | 65% |
| Monounsaturated Fat | 15g | 75% |
| Cholesterol | 27mg | 9% |
| Sodium | 1002mg | 42% |
| Potassium | 837mg | 18% |
| Fiber | 6g | 24% |
| Sugar | 5g | 10% |
| Vitamin A | 1753IU | 35% |
| Vitamin C | 15mg | 17% |
| Calcium | 243mg | 24% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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