Description

This tuna pasta with rocket and parsley pesto is a quick and easy meal that's perfect for a weeknight dinner. I love how fresh and vibrant the pesto is, and it pairs so well with the tuna and pasta. The green beans and cherry tomatoes add a touch of sweetness and texture. It's a great way to get a healthy and delicious meal on the table in under 30 minutes. This recipe is also easily adaptable – feel free to add other vegetables or herbs to your liking. It's a family favorite!

Ingredients (7 ingredients)

400 g dried pasta

140 g frozen fine green bean

200 g cherry tomato

100 g bag rocket

185 g can tuna

2 tbsp soured cream

Preparation (3 steps)

Cook pasta, green beans and cherry tomatoes

Cook 400g dried pasta in a large pot of salted boiling water according to package directions. Add 140g frozen fine green beans and 200g cherry tomatoes for the final 3 minutes of cooking time. Drain, reserving a mug of cooking water.

Prepare the pesto

Thermomix® Setting

20 sec/Speed 8

Add 100g rocket, fresh parsley, 3 tbsp of oil from the tuna cans, the lemon zest and juice, and some seasoning to the Thermomix bowl. Add enough of the reserved cooking water to form a spoonable pesto dressing. Mix 20 Sek./Stufe 8.

Combine pasta and pesto

Tip the cooked pasta, green beans, and cherry tomatoes back into the pot. Add the pesto, 2 cans (185g each) of tuna, and 2 tbsp soured cream. Stir through until hot. Remove from the heat and toss the rest of the rocket through the pasta.

Finished cooking? Great! 🎉

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About this recipe

This Tuna Pasta with Rocket and Parsley Pesto is a dish born out of a desire for quick, healthy, and flavorful weeknight meals. It’s a recipe that has evolved over time, adapting to what’s fresh and available, and always delivering a satisfying result. I remember first making a version of this years ago, inspired by a simple Italian pasta dish, but wanting to add a bit more freshness and vibrancy. The rocket pesto was the key – a peppery, bright counterpoint to the richness of the tuna. The beauty of this dish lies in its simplicity and the interplay of textures and flavors. The pasta, of course, forms the base, providing a comforting and familiar foundation. I prefer using a short pasta shape like penne or fusilli, as they hold the pesto and tuna beautifully. The frozen green beans add a touch of sweetness and a pleasant crunch, while the cherry tomatoes burst with juicy acidity, cutting through the richness of the tuna and pesto. The rocket, both in the pesto and tossed through at the end, provides a peppery bite that elevates the entire dish. Canned tuna, a pantry staple, offers a savory, protein-packed element. Using tuna in olive oil adds a richer flavor, and we'll be using the oil in the pesto. Finally, a dollop of soured cream adds a touch of creaminess and tang, binding everything together. The Thermomix® makes creating the pesto incredibly easy. Simply add the rocket, fresh parsley (Italian flat-leaf parsley is best for its mild flavor), the reserved oil from the tuna cans (this adds a wonderful depth of flavor!), a squeeze of lemon juice and zest (for brightness), and seasoning to the bowl. The key here is to add enough of the reserved pasta cooking water to achieve a spoonable consistency. You want a sauce that will coat the pasta nicely, not a thick paste. The Thermomix® will blitz everything into a vibrant green pesto in seconds. Remember to taste and adjust the seasoning as needed. For variations, you could easily make this dish vegetarian by omitting the tuna and adding some grilled zucchini or bell peppers. For a vegan version, substitute the soured cream with a plant-based alternative like cashew cream or a dollop of vegan yogurt. Feel free to experiment with different herbs in the pesto – basil, mint, or even a touch of oregano would all work well. A pinch of red pepper flakes can add a touch of heat. Serve this pasta dish immediately, garnished with a sprinkle of Parmesan cheese (if not vegan) and a drizzle of olive oil. A simple side salad with a light vinaigrette would be a perfect accompaniment. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. The pesto may lose some of its vibrancy over time, but the flavor will still be delicious. You can also prepare the pesto ahead of time and store it in the refrigerator for up to 3 days. Just be sure to add a thin layer of olive oil on top to prevent it from oxidizing. This dish is also great served cold as a pasta salad.