Pesto pasta with tuna and toasted almonds

Ingredients

• 300 gfusilli
• 400 grunner beans, untrimmed
• 400 gcauliflower rice
• 2 tinsPrinces tuna chunks in sunflower oil
• 75 gtoasted almonds
• 135 glemon pesto

Instructions

1. 1

   Cook the pasta

   Cook the fusilli according to the packet instructions until al dente.

2. 2

   Prepare the beans

   Meanwhile, trim the ends from the runner beans and cut each bean in half across its width. Slice the halves lengthways into strips about ½ cm thick.

3. 3

   Cook the vegetables

   Boil the runner beans for 4 minutes, adding the cauliflower rice for the final minute. Drain.

4. 4

   Mix the pesto

   Meanwhile, drain the tuna and roughly chop the almonds. Drain the pasta and mix it with the pesto and vegetables.

5. 5

   Finish and serve

   Divide the tuna over the pasta and finish with the almonds.

What is pesto pasta with tuna?

It is a quick pasta dish that pairs tuna and pesto with green vegetables, then adds toasted almonds for crunch. This version uses lemon pesto, which brings a bright flavour to the pasta.

The combination is practical rather than tied to a particular regional tradition: pasta, ready-to-use tuna and a jar of pesto make a speedy base, while beans and cauliflower rice add vegetables.

Nutrition and macros by portion

The nutrition label shows one serving as written: 745 calories, 31g protein, 64g carbs, 38g fat.

The pasta is the main source of carbohydrates, while the pesto, sunflower oil from the tuna and almonds contribute much of the fat. Tuna supplies much of the protein, with smaller amounts from the pasta and almonds. Pair a serving with a green salad if you would like more vegetables alongside it.

The ingredients that make it work

Pasta: Fusilli’s twists hold on to the pesto, so each forkful gets some of the sauce.

Vegetables: Runner beans bring a firm bite, while cauliflower rice cooks quickly and mixes through the pasta.

Tuna and pesto: Tuna packed in sunflower oil adds a savoury, substantial topping; lemon pesto supplies the seasoning and sauce.

Get the green beans ready

Trim the ends, halve each bean across its width, then slice the pieces lengthways into strips about ½ cm thick. Cutting them evenly helps them cook at the same rate.

The beans cook for 4 minutes, with the cauliflower rice added only for the final minute. Drain both well so excess water does not dilute the pesto.

Keep the textures distinct

Al dente pasta should be tender but still offer a little resistance when bitten; check it near the end of the packet’s cooking time. Drain it promptly so it does not continue softening in hot water.

Mix the pesto through the drained pasta and vegetables, then add the tuna and almonds on top. Leaving those toppings for the end helps preserve the tuna’s pieces and the almonds’ crunch.

Make the 15-minute timing count

Start cooking the pasta first, then prepare the beans while it boils. The vegetables can cook during the pasta’s cooking time, and the tuna and almonds need only a little attention before serving.

The stated 15 minutes depends on the packet’s pasta cooking time and how quickly you can prepare the beans. Have the pesto and serving dishes ready so you can combine everything as soon as it is drained.

What to serve alongside

The pasta already includes vegetables and tuna, so it can be served on its own as a complete meal. A simple green salad makes a fresh side without adding much preparation.

Serve it while warm, when the pesto coats the pasta easily and the toasted almonds still have their crunch.

Recipe notes & tips

• Cut the runner beans into evenly sized strips so they cook consistently.
• Add the cauliflower rice only for the last minute of cooking to keep it from becoming too soft.
• Drain the vegetables well before mixing them with the pesto.
• Roughly chop the almonds so they are easy to scatter over the finished pasta.
• Check the pasta for doneness before draining, as packet cooking times can vary.

Variations

• Use another pasta shape: Choose a short shape with ridges or twists to catch the pesto.
• Swap the beans: Use trimmed green beans, cutting them into similar-sized pieces.
• Change the nuts: Try chopped toasted walnuts in place of the almonds.
• Add fresh herbs: Scatter chopped basil over the dish just before serving.
• Use a different pesto: Replace the lemon pesto with basil pesto for a more familiar flavour.

Common mistakes to avoid

• Overcooking the pasta: Check it before the packet’s full cooking time is up and drain once al dente.
• Uneven bean strips: Cut them to a similar thickness so they cook evenly.
• Soft cauliflower rice: Add it only for the final minute, as directed.
• Watery pasta: Drain the vegetables thoroughly before mixing them with the pesto.
• Soggy almonds: Add them at the end rather than mixing them in early.

How to store

Store leftovers in an airtight container in the fridge and eat within 2 days. Reheat gently in a pan or microwave until piping hot; the almonds will be less crunchy after storage.

Frequently asked questions