Basil Pasta With Tuna Chickpeas And Pesto Food

TUNA PESTO PASTA

Steps:

• Cook pasta in boiling water according to packet instructions less 1 minute.
• While the pasta is cooking, make the pesto: In a small blender/mini food processor place the basil, grated parmesan, cashew nuts, 1 tablespoon lemon zest, 1 tablespoon lemon juice and 4 tablespoons olive oil.
• Blend until smooth, adding a little more olive oil if it seems dry. Place to one side.
• Drain the pasta keeping 120ml (½ c) of the pasta water.
• Heat 1 tablespoon of olive oil in a medium frying pan and fry the crushed garlic over a medium heat for 1 minute.
• Add the drained tuna and heat through.
• Stir through the cooked pasta and then the pesto, adding a little of the pasta water if it seems dry.
• Check for seasoning, adding a squeeze of lemon juice, salt and black pepper to taste.
• Serve straight away.

GRILLED TUNA WITH BASIL PESTO

Steps:

• Preheat grill to 400 degrees F.
• Wash and pat dry the tuna steaks. Season with salt and pepper and brush both sides with olive oil. Place tuna on hot grill and sear each side for 2 minutes for rare. If you prefer well done, cook the tuna an additional 2 to 3 minutes per side. Remove from skillet and let it rest.
• Into the bowl of a food processor, add the garlic, basil leaves, pine nuts, salt, and pepper. Pulse until finely chopped. With the blender still running, slowly pour 1/2 cup of olive oil. Check for a thick, yet smooth consistency, adding more oil if necessary. Transfer to a bowl and stir in 1/2 cup Parmesan.
• Slice the tuna across the grain and on a bias into 1/2-inch thick slices. Place the slices on a serving plate and drizzle with lemon juice. Sauce tuna with pesto.

PESTO TUNA PASTA

Steps:

• Bring a pot of water to a boil.
• While the pasta is boiling, make the pesto.
• In a food processor combine the basil, lemon juice, olive oil, salt, garlic powder and cashews. Blend on high 1-2 minutes. Add the spinach and blend again 1-2 minutes until a thick sauce is formed.
• Once the water is boiling, add the pasta and cook according to the directions on the box.
• Before draining the pasta, remove about 1/2 cup of the cooking liquid and reserve it for the sauce.
• Drain the pasta and add it back to the pot.
• Add the drained canned tuna, pesto and sun dried tomatoes (omit the oil) to the pasta and stir well. While stirring, add in the 1/2 cup of cooking liquid, continuing to stir about 1-2 minutes until the liquid is emulsified in with the sauce.
• Serve the pasta hot, cold or at room temperature.

CHEESY TUNA PESTO PASTA

Steps:

• Boil the pasta. Meanwhile, tip the tuna and its oil into a large bowl with the pesto. Mash together with a wooden spoon. Stir in a third of the cheese and all of the tomatoes. Heat the grill to high.
• When the pasta is cooked, drain and toss through the pesto mix. Tip into a shallow baking dish and scatter with the remaining cheese. Place the dish under the grill for 3-4 mins until just melted, then serve with a green salad and garlic bread.

TOMATO BASIL PASTA

Steps:

• Stir tomatoes, onion, olive oil, garlic, and basil together in a bowl.
• Bring a large pot of lightly salted water to a boil. Cook fusilli in the boiling water, stirring occasionally, until cooked through but firm to the bite, 12 minutes. Drain.
• Toss warm pasta with feta cheese and Parmesan cheese in a large bowl. Stir tomato mixture into pasta and season with salt and pepper.

BASIL PASTA WITH TUNA, CHICKPEAS, AND PESTO.

Steps:

• Prepare pasta and drain.
• Return pasta to pot, add olive oil and mix to keep the noodles from sticking.
• Toss noodles with pesto, tuna, and chickpeas until combined and warm.
• Season with black pepper, kosher salt and parmesean cheese.