Tuna penne with rocket & capsicum pesto

Tuna penne with rocket & capsicum pesto

(2) Rate it

  • 0:10 Prep
  • 0:30 Cook
  • 4 Servings
  • Capable cooks

A zesty pesto made with parsley and roasted capsicum lifts this energy-packed meal

Featured in
Pasta recipes, Nutrition information

Ingredients

  • 1 large red capsicum, halved, deseeded
  • 1 bunch rocket, ends trimmed, washed, dried, coarsely chopped
  • 2 tablespoons chopped fresh continental parsley
  • 2 tablespoons toasted pine nuts
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon finely grated lemon rind
  • 1 garlic clove, crushed
  • 1-2 tablespoons hot water
  • 350g penne rigate
  • 1 x 185g can tuna in spring water, drained, flaked
  • Chopped fresh continental parsley, extra, to serve

Method

  • Step 1
    Preheat oven to 200°C. Line a baking tray with non-stick baking paper. Place the capsicum, skin-side up, on the lined tray. Roast in oven for 20 minutes or until charred and blistered. Transfer the capsicum to a heatproof bowl and cover with plastic wrap. Set aside for 20 minutes (this helps lift the skin). Peel the skin from the capsicum and coarsely chop.
  • Step 2
    Place the capsicum, rocket, parsley, pine nuts, lemon juice, lemon rind and garlic in the bowl of a food processor and process until finely chopped. Add the water and process until smooth. Season with pepper.
  • Step 3
    Meanwhile, cook the pasta in a large saucepan of salted boiling water following packet directions or until al dente. Drain. Return to the pan.
  • Step 4
    Add the capsicum pesto and tuna to the pan. Place over medium heat. Cook, stirring, for 3-5 minutes or until heated through. Divide among serving dishes. Sprinkle with extra parsley to serve.

  • High carb
  • Low fat
  • Low kilojoule
  • Low sodium
  • Low sugar

Nutrition

  • 1710 kj

    Energy

  • 8g

    Fat Total

  • 1g

    Saturated Fat

  • 4g

    Fibre

  • 19g

    Protein

  • 16mg

    Cholesterol

  • 33.62mg

    Sodium

  • 2g

    Carbs (sugar)

  • 63g

    Carbs (total)

All nutrition values are per serve
  • Author: Chrissy Freer
  • Image credit: Ben Dearnley
  • Publication: Australian Good Taste

Source: taste.com.au

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