Elbows with Pesto and Tuna

De Luigi
De Luigi
Delicious and fresh recipe for elbows with pesto and tuna, ideal to start the meal on the right foot; you can serve this recipe as a snack, appetizer, or main course.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
6
Servings
  • 500 grams elbow pasta, From Luigi at La Moderna
  • 2 cans tuna loin
  • 15 cherry tomatoes , quartered 15 cherry tomatoes , quartered
  • pesto
  • salt salt
  • black pepper black pepper
  • 3 bunches basil, only leaves (for the sauce) 3 bunches basil, only leaves (for the sauce)
  • 1 clove garlic, peeled (for the sauce) 1 clove garlic, peeled (for the sauce)
  • 2 tablespoons Parmesan cheese, grated (for the sauce) 2 tablespoons Parmesan cheese, grated (for the sauce)
  • 3/4 cups olive oil , (for the sauce) 3/4 cups olive oil , (for the sauce)
  • 30 grams nut , (for the sauce) 30 grams nut , (for the sauce)
  • 1 pinch salt , (for the sauce) 1 pinch salt , (for the sauce)
Preparation
30 mins
0 mins
Low
  • Blend the ingredients to prepare the pesto, adding the oil first until it becomes a smooth sauce.
  • Cook the pasta according to the package instructions, then drain.
  • Mix the hot pasta with the pesto and add the tuna, tomatoes, and pepper.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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