Tuna and Olive Pasta

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

  1. Cook pasta in a large saucepan of boiling, salted water, following packet directions, until tender. Drain.
  2. 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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