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Categories:Viewed: 59 - Published at: 6 years ago
Ingredients
- 1 1/4 pounds spinach and ricotta agnolotti, or tortelloni
- 2 lemons juice and grated zest of 1, 1 cut into wedges
- 14 ounces tuna in olive oil
- 3/4 cup green pesto
- mixed salad to serve
Method
- Cook pasta in a pot of boiling salted water for 6 mins or until tender. Drain, reserving a 1/4 cup of the cooking liquid. Return pasta to the pot.
- Add lemon zest and juice, tuna and oil from can and pesto to pasta and toss gently to combine. Add a little reserved cooking liquid to lighten mixture. Season with salt and pepper. Serve with salad and lemon wedges.
