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Farfalle salad with homemade tuna pesto

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Ingredients for 6 servings:

  • 500g farfalle
  • 40 g Parmesan
  • 4 olives
  • 120 g tuna
  • 150 g tomatoes, dried
  • 2 tbsp olive oil
  • 1 pinch(s) of salt and pepper

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Bring the pasta water to a boil. Pit the olives, if necessary. Then place the pasta in a tall container with the tomatoes, Parmesan cheese, and tuna. When the pasta water is boiling, add salt and cook the farfalle according to the package instructions. Meanwhile, puree the tomatoes, olives, and tuna with an immersion blender until no chunks remain in the pesto. Place the finished farfalle in a sieve and let it drain. Transfer the pasta to a large bowl, toss the pesto with the farfalle, and season with salt and pepper. It tastes best served warm.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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