Tomato and Tuna Pasta with Toasted Walnut and Spinach Pesto

This probably comes as no surprise, but I have gone back to eating gluten again...and full force! It is horrible, but I cannot get enough of those tasty carbs. I've been eating pizza, pasta, bread, you name it. There will come a time when I will have to cut myself off again, but for now I am going to eat some pasta! However, if you are not on the fast track to hell with me, you can totally make this with brown rice pasta. After all, this recipe is more about the pesto!

The pesto ingredients got a little tweeked after I took this photo. Pay no mention to the missing ingredients.

If you're questioning whether you really need to toast the walnuts for this recipe...yes, yes you most certainly need to! I promise you that the pesto will be all the more flavorful.

Don't forget to wilt your spinach as well!

Tomato and Tuna Pasta with Spinach and Toasted Walnut Pesto

serves 4

Adapted from Every Day Food


1/2 pint grape or cherry tomatoes, halved

2 cans tuna fish, drained and flaked with a fork

16 oz fusilli pasta

shaved pecorino for garnish

1 bunch (about 1 pound), trimmed and washed

1 cup walnuts, toasted

1/4 cup shaved pecorino

1 tablespoon finely grated lemon zest

1 tablespoon lemon juice

2 tablespoons chopped parsley

2 garlic cloves

1/4 cup olive oil

coarse salt and pepper

Add spinach and 1 tablespoon water to a large skillet over med-high heat. Cook, stirring constantly, until spinach is wilted, about 3 minutes. In a food processor combine spinach, walnuts 1/4 cup pecorino, lemon juice and zest, parsley, and garlic. Process for 20 seconds then pour olive oil in food processor in a steady stream until emulsified. Add salt and pepper to taste.

In a large pot of boiling, salted water, cook pasta al dente, according to package instructions. Reserve 1 cup pasta water; drain pasta. Return pasta to pot along with pesto, tomatoes, tuna and cooking liquid. Toss to combine. Transfer to a serving plate and garnish with remaining pecorino. Enjoy!