PREPARATION OF THE RECIPE SPAGHETTINI WITH ZUCCHINI, TUNA, AND WALNUTS

• As I was saying, it’s a recipe with a creamy sauce that will also be excellent with cold pasta, short pasta in the summer…

  1) I peel the shallot and chop it finely.

  2) In a pan, I put a drizzle of EVO oil, and once it sizzles, I add the chopped shallot and let it cook over medium-high heat for 3/4 minutes, adding a splash of hot water if needed.

  3) I also add the washed zucchinis cut into wedges to the pan.

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

  5) Take about half of the mixture and blend it with an immersion blender, adding a portion of the walnuts.

  6) Add the sauce that has formed to the rest of the mixture in the pan and also add the coarsely chopped tuna.

  7) Check the taste of the pesto with the canned tuna and if necessary adjust the flavor.

  8) Meanwhile, I have cooked the pasta, in my case thin spaghettini no.3, and I drain it al dente, placing it in the sauce.

  9) Toss the pasta, adding the rest of the walnut kernels and serve, perhaps with grated parmesan!

  Enjoy the spaghettini with zucchini, tuna, and walnuts!

  Annalisa

  I LEAVE YOU A COLLECTION OF TUNA-BASED RECIPES