Pasta with Tuna, Olive and Almond Pesto by @maritoemoglie_incucina

25 min

4 servings

🍝

350 g

Linguine

🐟

180 g

Tuna in oil

🫒

70 g

Black olives

🌰

30 g

Almonds

🧀

40 g

Parmesan cheese

🍋

0.5 lemon

Lemon zest

🌿

1 bunch

Parsley

🌿

1 small bunch

Basil

🧀

100 g

Cream cheese

🫒

30 ml

Extra virgin olive oil

🧂

Salt

⚫

70 g

Black pepper

🍝

120 ml

Pasta cooking water

  1. Boil
    • salt
    • Pasta cooking water

    Bring a large pot of salted water to a boil.

  2. Add
    • linguine
    • Pasta cooking water

    Add the linguine to the boiling water and cook until al dente, about 10–12 minutes.

  3. Cook
    • pasta cooking water
    • linguine

    Reserve 120 ml (1/2 cup) of pasta cooking water before draining the linguine.

  4. Add
    • oil-packed tuna
    • pitted black olives
    • almonds

    Add tuna, black olives, almonds, Parmesan, lemon zest, basil, olive oil, salt, and black pepper to the blender.

  5. Blend
    • oil-packed tuna
    • pitted black olives
    • almonds

    Blend the ingredients into a coarse, creamy pesto.

  6. Transfer
    • cream cheese

    Transfer the pesto to a large pan and add the cream cheese.

  7. Stir
    • pasta cooking water

    Stir in about 60 ml (1/4 cup) of hot pasta cooking water until the sauce is velvety.

  8. Add
    • linguine

    Add the drained linguine to the pan with the pesto sauce.

  9. Toss
    • linguine
    • pasta cooking water

    Toss the pasta and add more pasta cooking water as needed to coat it evenly.

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

    Divide the pasta among four plates and finish with olive oil and lemon zest.

Pasta with Tuna, Olive and Almond Pesto by @maritoemoglie_incucina

25 min

4 servings

🍝

350 g

Linguine

🐟

180 g

Tuna in oil

🫒

70 g

Black olives

🌰

30 g

Almonds

🧀

40 g

Parmesan cheese

🍋

0.5 lemon

Lemon zest

🌿

1 bunch

Parsley

🌿

1 small bunch

Basil

🧀

100 g

Cream cheese

🫒

30 ml

Extra virgin olive oil

🧂

Salt

⚫

70 g

Black pepper

🍝

120 ml

Pasta cooking water

Preparation Steps

  1. Step 1/10

    Bring a large pot of salted water to a boil.

    🧂salt

  2. Step 2/10

    Add the linguine to the boiling water and cook until al dente, about 10–12 minutes.

    🍝linguine
    🥢tongs

  3. Step 3/10

    Reserve 120 ml (1/2 cup) of pasta cooking water before draining the linguine.

    🍝pasta cooking water
    🍝linguine
    🥄ladle
    🧺colander

  4. Step 4/10

    Add tuna, black olives, almonds, Parmesan, lemon zest, basil, olive oil, salt, and black pepper to the blender.

    🐟oil-packed tuna
    pitted black olives
    🌰almonds
    🧀grated Parmesan cheese
    🍋lemon zest
    🌿fresh basil
    🫒extra-virgin olive oil
    🧂salt
    ⚫black pepper
    🧀fine grater

  5. Step 5/10

    Blend the ingredients into a coarse, creamy pesto.

    🐟oil-packed tuna
    pitted black olives
    🌰almonds
    🧀grated Parmesan cheese
    🍋lemon zest
    🌿fresh basil
    🫒extra-virgin olive oil
    🧂salt
    ⚫black pepper

  6. Step 6/10

    Transfer the pesto to a large pan and add the cream cheese.

    🧀cream cheese

  7. Step 7/10

    Stir in about 60 ml (1/4 cup) of hot pasta cooking water until the sauce is velvety.

    🍝pasta cooking water
    🥄ladle

  8. Step 8/10

    Add the drained linguine to the pan with the pesto sauce.

    🍝linguine
    🥢tongs

  9. Step 9/10

    Toss the pasta and add more pasta cooking water as needed to coat it evenly.

    🍝linguine
    🍝pasta cooking water
    🥢tongs
    🥄ladle

  10. Step 10/10

    Divide the pasta among four plates and finish with olive oil and lemon zest.

    🫒extra-virgin olive oil
    🍋lemon zest
    🍽️serving plates
    🧀fine grater

Composition

Ingredients

Types

Grains, Nuts, Fruit, Dairy, Oils, Seasonings, Liquids

Ingredients

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

Notes

Tuna in oil (drained), Black olives (pitted), Parmesan cheese (grated), Lemon zest (grated zest of 1/2 lemon), Parsley (or basil), Basil (alternative to parsley, amount not specified separately), Cream cheese (such as Philadelphia), Extra virgin olive oil (to taste), Salt (to taste), Black pepper (to taste), Pasta cooking water (as needed)

Allergens

gluten, tree nuts, milk

Dietetics

Dietary regimen

pescatarian

Calories

650 kcal

Macro nutrients

Protein: 31g, Carbohydrates: 76g, Fat: 25g, Fiber: 5g, Sugars: 3g, Saturated fat: 8g

Nutritional Information

Minerals

Calcium: 230mg, Iron: 3.2mg, Potassium: 430mg, Sodium: 620mg

Vitamins

Vitamin C: 5mg, Vitamin B12: 1.4µg, Vitamin D: 1.1µg, Vitamin E: 2.5mg

Preparation

Time Information

Preparation

15 minutes

Cooking

10 minutes

Overall

25 minutes

Difficulty

Level

Easy (1/4)

Steps

10 steps

Equipments

Utensils

chef's knife, cutting board, fine grater, colander, ladle, tongs, serving plates

Appliances

Stove, Blender

Type

Type

Type Of Dish

Main Course

Occasions

Lunch, Dinner, Weeknight Meal, Summer

Origin

Source

Platform

instagram

Original Creator

@maritoemoglie_incucina

Origin

Cuisine

Italian, Mediterranean

Geographic

Italy, Europe

Various

Aspect

Texture

Creamy, Silky, Tender, Coarse

Flavors

Savory, Umami, Nutty, Briny, Citrusy, Herbaceous

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered,Discard after 2 hours), fridge : 3 days (Store in an airtight container,Cool before refrigerating,Reheat gently with water), freezer : 30 days (Freeze in an airtight container,Texture may soften after thawing)