Creamy Ricotta Pesto and Tuna Pasta
25 Min Serves 1
This is easiest to make in a mini food processor but you can still make it without
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
To Serve:
- Extra basil leaves, to garnish
No Drain Fridge Pot Tuna Steak With A Little Spring Water
Tuna steak with a splash of spring water. Mess-free, natural and the perfect fuel for after the gym, this is post-workout protein made easy in our no drain, fridge-friendly pot.
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
Tip
If you don’t have any ricotta, you could use low fat cream cheese instead
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