easiest way to prepare speedy perfect Tuna penne with rocket & capsicum pesto

Good evening. , I hope you’re having an incredible day today. Today, we’re going to make a special dish, Tuna penne with rocket & capsicum pesto. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Tuna penne with rocket & capsicum pesto is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Tuna penne with rocket & capsicum pesto is something that I’ve loved my entire life.

Table of Contents

Ingredients

  • 1 large red capsicum, halved, deseeded
  • 1 bunch rocket, ends trimmed, washed, dried, coarsely chopped
  • 2 tablespoons chopped fresh continental parsley
  • 2 tablespoons toasted pine nuts
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon finely grated lemon rind
  • 1 garlic clove, crushed
  • 1-2 tablespoons hot water
  • 350g penne rigate
  • 1 x 185g can tuna in spring water, drained, flaked
  • Chopped fresh continental parsley, extra, to serve

Method

  • Step 1
    Preheat oven to 200�C. Line a baking tray with non-stick baking paper. Place the capsicum, skin-side up, on the lined tray. Roast in oven for 20 minutes or until charred and blistered. Transfer the capsicum to a heatproof bowl and cover with plastic wrap. Set aside for 20 minutes (this helps lift the skin). Peel the skin from the capsicum and coarsely chop.
  • Step 2
    Place the capsicum, rocket, parsley, pine nuts, lemon juice, lemon rind and garlic in the bowl of a food processor and process until finely chopped. Add the water and process until smooth. Season with pepper.
  • Step 3
    Meanwhile, cook the pasta in a large saucepan of salted boiling water following packet directions or until al dente. Drain. Return to the pan.
  • Step 4
    Add the capsicum pesto and tuna to the pan. Place over medium heat. Cook, stirring, for 3-5 minutes or until heated through. Divide among serving dishes. Sprinkle with extra parsley to serve.

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