Tuna penne with rocket & capsicum pesto

Recipes / Fish

A zesty pesto made with parsley and roasted capsicum lifts this energy-packed meal

Recipe «Tuna penne with rocket & capsicum pesto» presented in category Recipes / Fish, to prepare this dish you will need no more 30 minutes. To make this dish at home by prescription from the author Gomer would need: 1 large red capsicum, halved, deseeded, 1 bunch rocket, ends trimmed, washed, dried, coarsely chopped, 2 tbsp chopped fresh continental parsley, 2 tbsp toasted pine nuts, 1 tbsp fresh lemon juice , 1 tsp finely grated lemon rind, 1 garlic clove, crushed, 1-2 tbsp hot water , 350g dried penne pasta, 1 x 185g can tuna in spring water, drained, flaked, Chopped fresh continental parsley, extra, to serve.

Ingredients:

  • 1 large red capsicum, halved, deseeded 
  • 1 bunch rocket, ends trimmed, washed, dried, coarsely chopped 
  • 2 tbsp chopped fresh continental parsley 
  • 2 tbsp toasted pine nuts 
  • 1 tbsp fresh lemon juice 
  • 1 tsp finely grated lemon rind 
  • 1 garlic clove, crushed 
  • 1-2 tbsp hot water 
  • 350g dried penne pasta 
  • 1 x 185g can tuna in spring water, drained, flaked 
  • Chopped fresh continental parsley, extra, to serve 

Instructions

  1. 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.
  2. 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.
  3. Meanwhile, cook the pasta in a large saucepan of salted boiling water following packet directions or until al dente. Drain. Return to the pan.
  4. 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.