Cheesy tuna pesto pasta

Easy Cook - - EVERYDAY BURNS NIGHT -

Serves 4 Prep 10 mins Cook 15 mins

400g penne 200g can tuna in olive oil 190g jar basil pesto (or spinach, tomato

or aubergine pesto) 100g ched­dar, grated 250g pun­net cherry toma­toes, halved

1 Boil the pasta. Mean­while, tip the tuna and its oil into a large bowl with the pesto. Mash to­gether with a wooden spoon. Stir in a third of the cheese and all of the toma­toes. Heat the grill to high. 2 When the pasta is cooked, drain and toss through the pesto mix. Tip into a shal­low bak­ing dish and scat­ter with the re­main­ing cheese. Place the dish un­der the grill for 3- 4 mins un­til just melted, then serve with a green salad and gar­lic bread. PER SERV­ING 696 kcals, fat 27g, sat­u­rates 11g, carbs 79g, sug­ars 5g, fi­bre 4g, pro­tein 40g, salt 1.5g

A quick, easy and com­fort­ing meal the whole fam­ily will en­joy

PENNE MEANS ‘ pen’ or ‘ quill’ – and it is cut on an an­gle to re­sem­ble its name­sake.

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