Sweet basil pesto with tuna and cream sauce tossed with al dente ribbon pasta.

Creamy Tuna Pesto Pasta


200 grams farfalle or linguine
1 tablespoon olive oil
1 tablespoon minced garlic
2-180 grams Century Tuna Flakes in Oil, drained
½ cup pesto sauce*
1½ cup all-purpose cream
Salt and pepper to taste
Grated Parmesan cheese for garnish


Cook pasta as directed in the package. Set aside.

Heat olive oil in a pan and sauté garlic until aromatic. Add Century Tuna and stir in pesto sauce and cream. Season with salt and pepper. Add pasta to the sauce and toss well. Remove from heat and top with Parmesan cheese.

Makes 4 servings.

  • Make your own pesto sauce by blending together 3 cups sweet basil leaves, 4 garlic cloves, ¼ cup walnuts, 1 tablespoon grated Parmesan cheese and 1 ½ cups olive oil in a blender or food processor until smooth. Transfer to a clean airtight jar or container. This may be stored in the refrigerator for up to 5 days.

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