Ingredients


2 tbsp sunflower oil

400g gluten free pasta

large pack parsley, roughly chopped

100g bag rocket

185g can tuna in sunflower oil, drained but reserve the oil

1 tbsp grated Parmesan

zest and juice 1 lemon

185g can tuna in spring water, drained

2 tbsp lactose free cream


Serves - 4






Method


Cook the gluten free pasta in a large pan of salted boiling water. Drain, reserving a mug of cooking water.

Whizz the parsley, half the rocket, 3 tbsp of oil from the tuna, the lemon zest and juice, and some seasoning with enough of the reserved water in a food processor to form a spoonable pesto dressing.

Tip the gluten free pasta and veg back into the pan and add the pesto, both cans of tuna and the lactose free cream, stirring through until hot.

Remove from the heat and toss the rest of the rocket through the gluten free pasta. Finish with a sprinkle of Parmesan.


Recipe adapted from: Good Food

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