Sirena Tuna Penne with Pesto
This tuna pesto pasta makes it easy to get your daily dose of greens. If you want to give your pesto pasta a twist, try swapping the soaked walnuts for some delicious artichoke hearts (210 g tin, in brine).
The chillies in this recipe will add some heat, so feel free to leave them out and season with plenty of black pepper instead.
The pesto is also great on flax seed or rye crackers and can be refrigerated in an airtight container for around five days. Low FODMAP: Rice or corn crackers.
- Prep:15 Min
- Cook:10 Min
- Yields:4 Servings
- Blanch the kale in boiling water for 2 - 3 minutes. Drain well, refresh in cold water, drain again and chop finely – you should have about 120 g once the stalks are removed.
- Roughly chop the pre-soaked walnuts (or artichoke hearts), olives, capers, most of the Sunbeam almonds (reserve a few for garnish), chillies, Sirena Tuna and garlic. Add to a blender along with most of the kale. Blitz while slowly drizzling in the oil until a smooth paste.
- Cook the Barilla pasta as per packet instructions and reserve a little pasta water.
- Toss 250 g of the pesto through the cooked pasta with a little extra oil and 2 tbsp pasta water from the pot. Divide amongst 4 bowls.
- Tear up the remaining kale and scatter over the top.
- Chop the remaining almonds and toss with salt and oil. Scatter over the pasta and finish with a squeeze of lemon juice and a drizzle of Cobram olive oil.