Tuna Pesto Pasta
This easy, 4 ingredient tuna pesto pasta with white beans is fast and flavorful! Use pantry ingredients to make a nutritious 15-minute dinner.
- Prep Time: 7 minutes
- Cook Time: 8 minutes
- Total Time: 15 minutes
- Yield: 8 servings 1x
- Category: Pasta
- Method: Boil
- Cuisine: Italian
Ingredients
Units
Scale
- 1 tablespoon of salt for the pasta water
- 16-ounce box of dried spaghetti
- 1 cup reserved pasta water
- 1 cup prepared pesto
- 2 5–ounce cans of wild-caught tuna packed in oil
- 1 can of cannellini beans, rinsed and drained
- Salt and pepper to taste
Instructions
- Bring a pot of salted water to a boil over high heat. Cook the pasta to al dente according to the package directions.
- While the spaghetti is cooking, add the pesto and tuna to a very large mixing bowl. When the pasta is done, add 1 cup of the pasta cooking water to the mixing bowl and stir to combine. Then, add the rinsed and drained beans.
- Then, use tongs to transfer the spaghetti noodles directly into the mixing bowl. Do not rinse!
- Use the tongs to toss the spaghetti in the tuna pesto sauce until coated.
- Serve immediately.
Notes
You can use fusilli, rotini, or angel hair pasta instead of spaghetti noodles.
Optional toppings for serving
- Freshly grated parmesan
- Red pepper flakes
- Lemon wedges or lemon zest
- Fresh basil
- Diced tomatoes
- Baby Spinach
Nutrition
- Serving Size: 1/8th of recipe
- Calories: 444
- Sugar: 2.5 g
- Sodium: 535.7 mg
- Fat: 17 g
- Carbohydrates: 50.6 g
- Fiber: 4.2 g
- Protein: 20.6 g
- Cholesterol: 11 mg