Broccolini Pasta with Tuna and Lemony Pesto
This Mediterranean-inspired broccolini pasta with tuna, roasted tomatoes, and lemony almond pesto is a fresh take on pasta with vegetables.
Servings: 6
Ingredients
- 1 bunch broccolini approximately 10-12 ounces
- 2 tablespoons extra virgin olive oil
- Salt and pepper to taste
- Cooking spray
- 2 cups cherry tomatoes halved
- ½ pound orecchiette or other small pasta such as farfalle
- 2 cans tuna packed in olive oil I recommend Fishwife Tinned Seafood
For the homemade pesto:
- ¼ cup blanched and slivered almonds
- 2 cloves garlic
- 2 ounce chunk of Parmesan cheese about ¼ cup, grated
- 1½ cups basil leaves remove stems
- 1 lemon juice and zest
- ½ teaspoon kosher salt
- ¼ cup extra virgin olive oil
Instructions
- Place a sheet pan in the oven and preheat to 400℉.
- Set a large pot of water on the stove to boil.
- Heat a 10-inch skillet over medium heat. Add the almonds and toast, stirring, until golden brown (4-5 minutes). Transfer to a plate and spread out to cool.¼ cup blanched and slivered almonds
- Trim the ends from the broccolini and cut into 2-inch pieces. Separate larger florets into medium-size pieces. Add to a medium bowl. Drizzle with some of the olive oil, season with salt and pepper, and toss everything to coat the broccolini.1 bunch broccolini , 2 tablespoons extra virgin olive oil, Salt and pepper to taste
- Take the preheated sheet pan out of the oven and set it on the stovetop. Spray it down with cooking spray and add the broccolini in a single layer. Return to the oven and set a timer for 10 minutes.Cooking spray
- Halve the tomatoes and add to the bowl you tossed the broccolini in. Add a little more olive oil, salt, and pepper, and toss to coat the tomatoes. When the timer for the broccolini goes off, take the pan out of the oven and give it a good toss. Add the tomatoes to the pan and return it to the oven for 10 more minutes.2 cups cherry tomatoes
- While the vegetables are roasting, add the garlic cloves, cooled almonds, and Parmesan to a food processor. Pulse until broken up into small pebble-sized pieces. Add the basil, lemon juice, lemon zest, and salt. Pulse again until finely chopped.2 cloves garlic, 2 ounce chunk of Parmesan cheese , 1½ cups basil leaves , 1 lemon, ½ teaspoon kosher salt
- Add ¼ cup olive oil and process for 10-20 seconds, stopping intermittently to scrape down the sides of the bowl, until the pesto is uniformly blended but not pureed. Add more olive oil if needed to achieve a loose paste consistency. Taste and add more salt if needed.¼ cup extra virgin olive oil
- Cook the pasta according to the directions. Just before draining, save ½ cup of the pasta water.½ pound orecchiette
- Add ¾ cup pesto to a large serving bowl. Whisk in the hot pasta water until fully combined, then add the pasta, the roasted vegetables, and the canned tuna. Season with plenty of black pepper and toss to combine everything.2 cans tuna packed in olive oil
- Top with extra parmesan and sliced basil, and serve immediately.
Notes
Substitutions:
- This broccolini pasta can absolutely be made with store-bought pesto. If you have a lemon around, stir in a tablespoon of lemon juice to brighten up the dish.
- Sundried tomatoes can be substituted for fresh tomatoes, and broccoli or asparagus can be substituted for the broccolini.
- Use whatever small pasta you have on hand. You can boost the fiber content with whole wheat pasta.
- This recipe is also delicious with sliced chicken or cannellini beans in place of the tuna.
Nutrition
Calories: 437.9kcal | Carbohydrates: 37.7g | Protein: 25.7g | Fat: 20.8g | Saturated Fat: 4.2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12.6g | Cholesterol: 30.5mg | Sodium: 716mg | Potassium: 416.9mg | Fiber: 3.4g | Sugar: 4.3g | Vitamin A: 1649.3IU | Vitamin C: 74.3mg | Calcium: 202.9mg | Iron: 2.5mg
