PREPARATION OF THE RECIPE SPAGHETTINI WITH ZUCCHINI, TUNA AND WALNUTS

• As I said, this recipe has a creamy dressing that will also be excellent with cold short pasta in summer…

  1) Peel the shallot and chop it finely.

  2) In a pan put a drizzle of extra virgin olive oil and, as it sizzles, add the shallot pieces and leave over medium-high heat for 3–4 minutes, adding a splash of hot water if necessary.

  3) Add the washed zucchini cut into wedges to the pan as well.

  4) Stir and let cook for about ten minutes, seasoning with salt and pepper.

  5) Take about half of the mixture and blend it with the immersion blender, adding part of the walnuts as well.

  6) Pour the sauce that forms back into the remaining mixture in the pan and add the tuna in rough pieces.

  7) Check the flavor of the pesto with the canned tuna and, if needed, adjust the seasoning.

  8) Meanwhile I boiled the pasta — for me thin spaghettini No.3 — and drain them al dente, then add them to the dressing.

  9) Toss the pasta, adding the remaining walnut halves and serve, perhaps with grated Parmigiano-Reggiano!

  Enjoy your meal with spaghettini with zucchini, tuna and walnuts!

  Annalisa

  I LEAVE YOU A COLLECTION OF TUNA-BASED RECIPES