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| Tuna and Olive Pasta |
Ingredients (serves 4):
- 400g dried penne pasta
- 425g can tuna in oil
- 1 cup drained Green Valley Greek pitted kalamata olives
- 2 teaspoons finely grated lemon rind
- 2 tablespoons lemon juice
- 80g baby rocket leaves
- shaved parmesan cheese, to serve
Directions:
- Cook pasta in a large saucepan of boiling, salted water, following packet directions, until tender. Drain.
- Reduce heat to low. Add tuna. Using a fork, flake tuna. Add pasta, olives, lemon rind, lemon juice and rocket. Season with salt and pepper. Toss to combine. Serve topped with parmesan.
Pasta Tip:
For extra colour and flavour add strips of chargrilled capsicum or semidried tomatoes.
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