Tuna Pesto Pasta | Possibly the BEST 20 Minute Pasta EVER

Fill a stock pot with water a little over halfway and season generously with sea salt. Heat on high.

In a fry pan over medium heat, add 15 raw blanched almonds and 2 tablespoons of raw pine nuts. Dry roast for 3 to 4 minutes, mixing continuously until lightly roasted. Remove from heat and set aside.

In a food processor, add 5 oz of fresh bagged spinach, 15 fresh basil leaves, 2 cloves of garlic, the toasted almonds and pine nuts, 1 tablespoon of fresh lemon juice, and 1/4 cup of grated cheese. Season with sea salt and freshly cracked black pepper. Process for 1 to 2 minutes, scraping the sides as needed.

With the food processor running, slowly add in 1/4 cup of extra virgin olive oil until the desired pesto texture is achieved. If too thick, reserve some pasta cooking water to thin it later.

Once the water in the stock pot comes to a boil, add 8 oz of fusilli pasta. Stir every 2 to 3 minutes to prevent sticking. Cook according to package instructions until al dente.

Drain two cans of tuna in olive oil into a fine sieve over a bowl. Gently flake the tuna to remove excess oil without over-flaking.

Once the pasta is cooked, reserve some cooking water and drain the pasta into a colander. Return the drained pasta to the stock pot.

Add the pesto, drained tuna, and 2 to 4 tablespoons of reserved pasta water to the pasta. Mix until well combined, adding more pasta water if needed to thin the pesto.

Transfer the pasta to a serving dish and top with additional grated cheese.

Equipment Needed

Spice Level:

Dietary