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Categories:
Genova orecchiette pasta dill salt freshly ground black pepper lemon juice lime juice red wine vinegar olive oil cherry tomatoes garbanzo beans baby spinach
Viewed: 53 - Published at: 7 years agoIngredients
- 2 (5 ounce) cans Genova Tuna in Olive Oil
- 1 (1 pound) box orecchiette pasta
- 3 tablespoons chopped fresh dill
- 2 teaspoons sea salt
- 1/2 teaspoon freshly ground black pepper
- 3 tablespoons lemon juice
- 3 tablespoons lime juice
- 2 tablespoons red wine vinegar
- 3 tablespoons olive oil
- 1 pint cherry tomatoes, cut in half
- 1 (15 ounce) can garbanzo beans, rinsed and drained
- 1 (5 ounce) package baby spinach
Method
- Drain tuna and reserve oil.
- Bring a large saucepan of water to a boil over high heat.
- Stir in pasta and cook until just done, about 8 minutes.
- Pour into a colander and drain under cool running water.
- Place reserved oil in a large bowl.
- Add dill, salt, pepper, lemon juice, lime juice, vinegar and olive oil, whisking to combine.
- Add tuna, pasta, tomatoes, garbanzo beans and spinach, tossing to combine.
- Serve immediately or cover and chill for up to 2 hours.
