directions
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1
Place pesto in a large serving bowl and add drained tuna. Meanwhile, cook the pasta until al dente, or firm to the bite
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2
With a ladle, carefully remove 1/4 cup of the pasta cooking liquid; add to pesto
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3
Drain pasta
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4
Add immediately to pesto and tuna
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5
Stir to coat
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6
Stir in the olives and serve
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7
Pass with freshly grated Parmesan cheese
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8
Serves 4 to 6.
Tuna and Parsley Pesto Sauce
ingredients
- 1/2 cup Parsley Pesto Sauce (page 30)
- 2 (6-1/2 ounce) cans imported Italian tuna
- packed in olive oil
- 1 pound dry or 1 load of fresh pasta
- 1/2 cup black olives, chopped
- freshly grated Parmesan cheese