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If you are looking for a new dinner idea for Good Friday that you can get on the table in under half an hour this is the recipe for you. It has quickly become my kiddies favourite!
This also makes a great vegetarian meal when omitting the tuna.
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Red Pesto Tuna Spaghetti
- Total Time: 25
Description
This will keep for up to 24 hours in an airtight container in the fridge. This can be frozen.
Ingredients
Scale
- 250g thin spaghetti
- 425g tuna, drained and flaked
- basil leaves and shaved parmesan, for garnishing
Red Pesto
- 1 garlic clove, peeled
- 200g sun dried tomatoes in oil
- 120g cashews or macadamia nuts
- 1 Tbsp olive oil
- 5 basil leaves
- 50g Parmesan cheese
- squeeze of lemon juice from half of a lemon
- 1/2 tsp salt
- 1/2 tsp pepper
Instructions
Then mix like this
- Cook spaghetti according to packet direction.
- Place red pesto ingredients into bowl. Speed 7 / 4 seconds. Scrape down. Repeat. Taste the pesto. Add additional salt and pepper if needed.
- Drain spaghetti once cooked. Place spaghetti into a large bowl.
- Combine the spaghetti, tuna and pesto.
- Serve in a large bowl with basil leaves and shaved parmesan sprinkled over the top.
Then cook like this
- Cook spaghetti according to packet direction.
- Place red pesto ingredients into a food processor. Mix on high until a paste forms. Taste the pesto. Add additional salt and pepper if needed.
- Drain spaghetti once cooked. Place spaghetti into a large bowl.
- Combine the spaghetti, tuna and pesto.
- Serve in a large bowl with basil leaves and shaved parmesan sprinkled over the top.
- Prep Time: 10
- Cook Time: 15
Nutrition
- Serving Size: 4
