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Creamy Ricotta Pesto and Tuna Pasta

Name: Creamy Ricotta Pesto and Tuna Pasta
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 1
Ingredients: ½ John West No Drain Fridge Pot Tuna Steak in Spring Water; Small handful broccoli florets; 80-100g rigatoni or penne pasta; 2 heaped tbs ricotta cheese; 1 heaped tbs fresh pesto (or use pesto from a jar); 1 tsp grated fresh parmesan cheese; 5 cherry tomatoes, halved

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25

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Nutrition

INGREDIENTS

½ John West No Drain Fridge Pot Tuna Steak in Spring Water

Small handful broccoli florets

80-100g rigatoni or penne pasta

2 heaped tbs ricotta cheese

1 heaped tbs fresh pesto (or use pesto from a jar)

1 tsp grated fresh parmesan cheese

5 cherry tomatoes, halved

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No Drain Fridge Pot Tuna Steak In Spring Water

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Step 1

Cook the broccoli in a large pan of boiling water for a couple of minutes until just tender then lift out with a slotted spoon into a mini food processor (if using).

Step 2

Add the pasta to the pan of boiling water and cook until al dente

Step 3

Meanwhile, add a spoonful of the cooking water to the food processor with the broccoli and spoon in the ricotta, pesto and parmesan cheese. Blitz for a few seconds to make a whipped creamy sauce. If you don’t have a mini food processor, chop the broccoli very finely then add to a bowl with the other ingredients and beat well to make a creamy sauce

Step 4

When the pasta is ready, drain (but reserve a few spoonfuls of the starchy water) then tip back into the pan with the cherry tomatoes

Step 5

Add the tuna and a little black pepper and stir through the ricotta/pesto sauce, along with a spoonful of the pasta cooking water. Warm through gently over the lowest heat.

Step 6

Serve in a bowl with extra basil leaves on top for garnish if you like

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