Creamy Tuna, Olive and Almond Pesto Pasta by @maritoemoglie_incucina

≈ 25 min

4 servings

🍝

350 g

Linguine

🐟

180 g

Tuna

🫒

70 g

Black olives

🌰

30 g

Almonds

🧀

40 g

Parmesan

🍋

0.5 lemon

Lemon zest

🧀

100 g

Cream cheese

🫒

30 ml

Extra virgin olive oil

🧂

3 g

Salt

⚫

1 g

Pepper

🌿

8 g

Parsley

🍋

Lemon juice

🍝

120 ml

Pasta cooking water

  1. Boil
    • salt
    • linguine
    • Pasta cooking water

    Bring a large pot of salted water to a boil for the linguine.

  2. Add
    • linguine
    • Pasta cooking water

    Add the linguine to the boiling water and cook until al dente, according to the package time.

  3. Blend
    • drained canned tuna
    • black olives
    • almonds

    Blend the drained canned tuna, black olives, almonds, Parmesan cheese, lemon zest, fresh parsley, extra-virgin olive oil, salt and black pepper into a smooth pesto.

  4. Cook
    • pasta cooking water
    • linguine

    Reserve 120 ml of pasta cooking water before draining the linguine.

  5. Place
    • cream cheese
    • Tuna

    Place the tuna pesto and cream cheese in a frying pan over low heat.

  6. Stir
    • pasta cooking water
    • cream cheese

    Stir in the reserved pasta cooking water until the sauce becomes creamy and loose.

  7. Add
    • linguine

    Add the drained linguine to the pan and toss until every strand is coated in sauce.

  8. Divide
    • extra-virgin olive oil
    • lemon zest

    Divide the pasta among serving plates and finish with extra-virgin olive oil and additional lemon zest if desired.

Creamy Tuna, Olive and Almond Pesto Pasta by @maritoemoglie_incucina

≈ 25 min

4 servings

🍝

350 g

Linguine

🐟

180 g

Tuna

🫒

70 g

Black olives

🌰

30 g

Almonds

🧀

40 g

Parmesan

🍋

0.5 lemon

Lemon zest

🧀

100 g

Cream cheese

🫒

30 ml

Extra virgin olive oil

🧂

3 g

Salt

⚫

1 g

Pepper

🌿

8 g

Parsley

🍋

Lemon juice

🍝

120 ml

Pasta cooking water

Preparation Steps

  1. Step 1/8

    Bring a large pot of salted water to a boil for the linguine.

    🧂salt
    🍝linguine
    🍲large pot

  2. Step 2/8

    Add the linguine to the boiling water and cook until al dente, according to the package time.

    🍝linguine
    🍲large pot

  3. Step 3/8

    Blend the drained canned tuna, black olives, almonds, Parmesan cheese, lemon zest, fresh parsley, extra-virgin olive oil, salt and black pepper into a smooth pesto.

    🐟drained canned tuna
    🫒black olives
    🌰almonds
    🧀Parmesan cheese
    🍋lemon zest
    🌿fresh parsley
    🫒extra-virgin olive oil
    🧂salt
    ⚫black pepper

  4. Step 4/8

    Reserve 120 ml of pasta cooking water before draining the linguine.

    🍝pasta cooking water
    🍝linguine
    🥄ladle
    🧺colander

  5. Step 5/8

    Place the tuna pesto and cream cheese in a frying pan over low heat.

    🧀cream cheese
    🍳frying pan
    🥄wooden spoon

  6. Step 6/8

    Stir in the reserved pasta cooking water until the sauce becomes creamy and loose.

    🍝pasta cooking water
    🧀cream cheese
    🍳frying pan
    🥄wooden spoon

  7. Step 7/8

    Add the drained linguine to the pan and toss until every strand is coated in sauce.

    🍝linguine
    🍳frying pan
    🥄wooden spoon

  8. Step 8/8

    Divide the pasta among serving plates and finish with extra-virgin olive oil and additional lemon zest if desired.

    🫒extra-virgin olive oil
    🍋lemon zest
    🍽️serving plates
    🍋zester

Composition

Ingredients

Types

Grains, Vegetables, Nuts and Seeds, Fruit, Dairy, Fats and Oils, Herbs and Spices, Liquids

Ingredients

Linguine, Tuna, Black olives, Almonds, Parmesan, Lemon zest, Cream cheese, Extra virgin olive oil, Salt, Pepper, Parsley, Lemon juice, Pasta cooking water

Notes

Tuna (drained), Lemon zest (zest of half a lemon), Cream cheese (spreadable cheese), Extra virgin olive oil (amount not given), Salt (to taste), Pepper (to taste), Parsley (or basil, to taste), Lemon juice (for finishing, amount not given), Pasta cooking water (a ladleful, used to loosen the pesto)

Allergens

gluten, tree nuts, milk

Dietetics

Dietary regimen

Pescatarian

Calories

610 kcal

Macro nutrients

Protein: 31g, Carbohydrates: 72g, Fat: 22g, Fiber: 5g, Saturated fat: 7g

Nutritional Information

Minerals

Sodium: 780mg, Calcium: 210mg, Iron: 3.2mg, Potassium: 310mg

Vitamins

Vitamin C: 5mg, Vitamin B12: 1.4mcg, Vitamin D: 1.1mcg

Preparation

Time Information

Preparation

15 minutes

Cooking

10 minutes

Overall

25 minutes

Difficulty

Level

Easy (1/4)

Steps

8 steps

Equipments

Utensils

large pot, colander, frying pan, ladle, zester, wooden spoon, serving plates

Appliances

Blender, Stove

Type

Type

Type Of Dish

Main Course

Occasions

Lunch, Dinner, Weeknight meal

Origin

Source

Platform

instagram

Original Creator

@maritoemoglie_incucina

Origin

Cuisine

Italian

Geographic

Italy, Europe

Various

Aspect

Texture

Creamy, Silky, Tender, Slightly crunchy

Flavors

Savory, Salty, Nutty, Tangy, Fresh, Umami

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered,Discard after 2 hours), fridge : 2 days (Store in an airtight container,Cool before refrigerating,Reheat gently with a splash of water), freezer : 30 days (Not recommended for best texture,Cream cheese sauce may separate after thawing)