Tuna pasta with rocket & parsley pesto

By BBC Goodfood

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Prep time: 10min	Cooking time: 15min
Serving 4	Amateur

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Ingredients

400 g Fusilli pasta

140 g Frozen green beans

200 g Cherry tomatoes

large bunch Parsley, roughly chopped

100 g Rocket, chopped

1 Lemon

2 x 185 g Canned tuna in oil

2 Tbsp Sour cream

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Instructions

Step 1

Cook the pasta in a large pan of salted boiling water, adding the green beans and cherry tomatoes for the final 3 minutes of cooking time. Drain, reserving a mug of cooking water.

Fusilli pasta

Frozen green beans

Cherry tomatoes

Step 2

Whizz the parsley, half the rocket, 3 tablespoons of oil from the tuna, the zest and juice of the lemon, and some seasoning with enough of the reserved water in a food processor to form a spoonable pesto dressing.

Parsley, roughly chopped

Rocket, chopped

Lemon

Step 3

Tip the pasta, tomatoes and green beans back into the pan and add the pesto, both cans of tuna and the sour cream, stirring through until hot. Remove from the heat and toss the rest of the rocket through the pasta.