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