Cold pasta with tuna and lemon pesto is a delicious summer first course, very appetizing and easy to prepare.
Simple ingredients, a few simple steps, and lots of flavors for a dish perfect for the hottest days, rich in taste and freshness.
Read how to make cold pasta with tuna and lemon pesto with the easy recipe you can find below, as usual, right after the photo 😉
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4 – 6 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Summer
Ingredients
- 14 oz pasta
- 6 oz tuna in oil
- 2 lemons (organic)
- 3.5 oz grana cheese (grated)
- 0.4 cup extra virgin olive oil
- 2.1 oz pine nuts
- 1 clove garlic
- basil
- parsley
- salt
Preparation of Cold Pasta with Tuna and Lemon Pesto
Bring a large pot of water to the boil for cooking the pasta.
Meanwhile, prepare the dressing.
Wash the lemons and dry them well.
Peel the skin with a vegetable peeler, avoiding the white part, put it in a blender, and squeeze the lemon juice.
Strain it and add it to the blender with the pine nuts, a sprig of basil, a sprig of parsley, the peeled garlic without its central part, the grated cheese, a pinch of salt, and ¼ cup of extra virgin olive oil.
Start the blender until you have a homogeneous mixture, then gradually add the remaining oil, until you obtain a cream.
When the water boils, salt it and cook the pasta al dente.
Drain it, run it under cold running water to cool it down, and then place it in a bowl.
Add the prepared lemon pesto, mix thoroughly, add the tuna drained from the preservation oil and mix again.
Serve your cold pasta with tuna and lemon pesto garnished with a little chopped parsley as desired.
Notes
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