Tuna & Tomato Spaghetti W/Black Olives, Lemon & Arugula

1. 1

   Grate the rind of the lemon, squeeze the juice of half the lemon, then combine in a bowl with pesto, olive oil and olives.

2. 2

   Cook pasta in a large pot of boiling, salted water until just tender, al dente. Drain, reserving 1/4 cup (60 ml) of the cooking water.

3. 3

   Toss hot pasta and pesto mixture together, adding in a little of the cooking water, if necessary, to coat the pasta well with the sauce.

4. 4

   Season with salt and pepper. Add tuna, combine gently. Serve topped with arugula, parsley or basil.

5. 5

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* Per serving · 4 servings · Values may vary.

No additional tips available.