This is one of the first recipes I ever created in the little flat I shared with my now husband when we first moved out of our family homes and in together. We went on holiday to Sorrento, Italy and I fell in love with pesto (and Pistachio ice cream). It’s evolved over the years, I used to add wilted spinach and pine nuts and all sorts, but it really doesn’t need it. Now, when I reach for a jar of pesto, I’m not experimenting with it, I’m reaching for it because I know it’s quick, simple and delicious.
Pesto goes fantastically well with tuna, add to it some pasta, careful seasoning and some simple salad veg, and you’ve got a really quick and easy, tasty, family friendly, midweek meal. There are no fancy ingredients here (you’ve probably already got everything in your kitchen) and it’s ready in 20 minutes. It’s great served hot with a mixed leaf salad and garlic bread, or cold the next day for a yummy lunch.
Ready in 20 mins (5 mins prep, 15 mins on the hob) – Serves 2 – 4.
- 200g of pasta
- 2 tablespoons of olive oil
- 1 red onion, finely diced
- 100g of sweetcorn (frozen or tinned)
- 8 – 10 cherry tomatoes, cut in half
- 1 tin of tuna, drained
- 5 tablespoons of green pesto
- A good pinch of black pepper
- A good pinch of paprika
- 100g of cheddar cheese, cut into small cubes
- Cook the pasta according to packet instructions, drain and set aside.
- Put a pan on a medium heat on the hob and add the oil and onion.
- Fry for 5 mins or so, until the onion has softened. – Pic 1
- Add the sweetcorn and tomatoes and fry for a few mins until the tomatoes start to break down. – Pic 2
- Add the tuna, pasta, pesto, black pepper and paprika and mix well. – Pic 3
- Cook for a few mins until the whole mixture is heated through.
- Add the cheese, turn the heat off and mix well. The cheese will start to melt, but wont melt completely and disappear; so as you eat, you’ll find pockets of yummy gooey cheese every so often. – Pic 4
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