Description
Creamy pasta tossed in savory pesto and tender tuna, finished with a hint of lemon and Parmesan—perfect for a quick and satisfying weeknight meal.
Ingredients
- 12 oz (340 g) pasta (penne, fusilli, or fusilloni)
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 cup basil pesto (store‑bought or homemade)
- 1 cup heavy cream (or half‑and‑half for a lighter version)
- 2 (5‑oz) cans tuna in olive oil, drained and flaked
- 1/2 cup freshly grated Parmesan cheese, plus extra for garnish
- Zest and juice of 1 lemon
- 1/4 teaspoon crushed red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
- Fresh basil leaves or chopped parsley, for garnish
Instructions
- Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve 1/2 cup pasta water, then drain pasta.
- Meanwhile, heat olive oil in a large skillet over medium heat. Add garlic and sauté until fragrant, about 1 minute.
- Stir in pesto and cream, bring to a gentle simmer. Cook 2–3 minutes until slightly thickened.
- Add lemon zest, lemon juice, and red pepper flakes (if using). Stir to combine.
- Gently fold in flaked tuna, then add cooked pasta to skillet. Toss to coat, adding reserved pasta water a little at a time until desired creaminess is reached.
- Stir in Parmesan until melted and sauce is smooth. Season with salt and pepper to taste.
- Serve immediately, garnished with extra Parmesan and fresh herbs.
Notes
- Use whole‑wheat or gluten‑free pasta to suit dietary needs.
- Substitute heavy cream with half‑and‑half or Greek yogurt for a lighter sauce.
- Add vegetables like cherry tomatoes, asparagus, or spinach for extra color and nutrition.
- Leftovers store well in the fridge for up to 2 days. Reheat gently, adding a splash of milk or cream if needed.
- For extra zest, add a few lemon slices or extra lemon juice when serving.