Wholewheat fusilli with rocket pesto and tuna

Ingredients

For 1 serving

• Whole wheat pasta75 g
• Canned tuna in water100 g
• Arugula50 g
• Almonds10 g
• Cherry tomatoes100 g
• Extra virgin olive oil10 g
• Garlic1 clove
• Saltto taste

Contains: gluten, nuts, fish,

In season: April – October

Method

1. Put a pan of water on for the pasta. Meanwhile wash and dry the rocket, wash and quarter the cherry tomatoes, drain the tuna in water and flake it with a fork.
2. Put the rocket, almonds, oil, half a garlic clove, a pinch of salt and 2–3 spoonfuls of cold water in the blender; pulse until you have a creamy pesto. The cold water helps the rocket stay bright green.
3. When the water boils, salt it and cook the wholemeal fusilli for the time on the packet (usually 10–12 minutes), until al dente.
4. Drain them, keeping a splash of cooking water, tip them into a large bowl and dress with the pesto, loosening it with the water if needed.
5. Add the tuna and the tomatoes, mix gently and serve warm.