Pasta with arugula and tuna pesto

Pasta with arugula and tuna pesto is a fresh and flavorful dish, a variation on the classic Genovese pesto that uses arugula for a slightly spicy touch and tuna for a sea flavor. Here is the recipe:

Ingredients

• 320 g of pasta (penne, farfalle, or spaghetti)
• 100 g of fresh arugula
• 1 clove of garlic
• 30 g of pine nuts
• 30 g of grated Parmesan cheese
• 2-3 tablespoons of extra virgin olive oil
• 1 can of canned tuna in oil (about 160 g)
• Salt and pepper to taste

Preparation

1. Start by bringing a pot of salted water to boil for cooking the pasta.
2. In the meantime, rinse and dry the arugula, then place it in the blender along with the other pesto ingredients: peeled garlic clove, pine nuts, and a sprinkling of Parmesan. Blend everything together gradually adding the extra virgin olive oil until a smooth cream is obtained. Season with salt and pepper to taste.
3. Drain the canned tuna and crumble it coarsely with a fork.
4. When the water boils, cook the pasta according to the package instructions to achieve an al dente texture.
5. Drain the pasta and transfer it to a large bowl. Add the arugula pesto and crumbled tuna. Mix well to blend the ingredients.
6. Serve the pasta with arugula and tuna pesto warm or even at room temperature, finishing with an extra sprinkle of Parmesan if desired.

Arugula and tuna pesto is a less known dressing compared to the classic Genovese pesto, but it’s equally delicious and worth trying for a different touch in the menu! Arugula adds a pungent touch while tuna enriches the dish with its sea flavor.