Tuna and Pesto Pasta

For me a jar of pesto, whether it is homemade or store-bought, is a must-have nowadays in my kitchen. I saw this recipe in Pilsbury favourite casserole's book and it is a great pasta dish for the whole family.

Tuna and Pesto pasta: recipe adapted from Pillsbury Favorite Casseroles

Spaghetti ( about 200g, enough for 2 people)
1 medium carrot, peeled and cut into batons
A handful of green beans, about 12 or so, stringed and cut into the same length as the carrots
Juice  of 1/2 a lemon and zest 
1 can of tuna chunks, oil or water drained (

2-3 tbsp of Pesto ( fresh, more if using store-bought)
Handful of grated Parmesan cheese
1 red chilli, deseeded and chopped finely ( optional)
salt and pepper

Note: Store-bought pesto is less strong in taste compared to homemade ones, and also the strength and quality of taste differs from different bands.

1. Put a big pan of water to boil with a generous amount of salt. ( do not add oil!!).  Stir in the pasta once it starts to boil and cook until al dente' meaning they should be cooked through but with a little bite.  add the carrots and beans at the end of the cooking time. cook for about 5-8 minutes.

2. While the pasta is cooking, add the tuna chunks into a large mixing bowl.  Add pesto, lemon juice and zest, chilli if using. Give a mix, don't break the tuna up too much, you want nice big chunky pieces.  Taste, add salt and pepper.

3. Test the spaghetti to check if its done,  test the vegetables too you want a slight crunch but not raw or overcooked vegetables.  Drain the pasta along with the vegetables, and reserve about 1/3 cup of the pasta cooking liquid( just in case).

4. Toss the vegetables and the pasta into the tuna mixture and give a good toss to mix everything and coat everything with the pesto and tuna. Stir in parmesan ( this is purely optional, you can leave it out if you don't have any ). Serve.