A zesty pesto made with parsley and roasted capsicum lifts this energy-packed meal
- Preheat oven to 200°C. Line a baking tray with non-stick baking paper. Place the capsicum, skin-side up, on the lined tray. Roast in oven for 20 minutes or until charred and blistered. Transfer the capsicum to a heatproof bowl and cover with plastic wrap. Set aside for 20 minutes (this helps lift the skin). Peel the skin from the capsicum and coarsely chop.
- Place the capsicum, rocket, parsley, pine nuts, lemon juice, lemon rind and garlic in the bowl of a food processor and process until finely chopped. Add the water and process until smooth. Season with pepper.
- Meanwhile, cook the pasta in a large saucepan of salted boiling water following packet directions or until al dente. Drain. Return to the pan.
- Add the capsicum pesto and tuna to the pan. Place over medium heat. Cook, stirring, for 3-5 minutes or until heated through. Divide among serving dishes. Sprinkle with extra parsley to serve.
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