Cheesy tuna pesto pasta

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

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