Ingredients
4 cups uncooked pasta (for example penne or fusilli)
1 pinch salt
1/2 cup light cream
1/2 cup basil pesto
2 (8 ounce) cans tuna
grated parmesan cheese (to serve)
Method
Sources
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Electric pasta extruder — rigatoni, penne, fusilli with bronze dies
Pasta roller and cutter for fresh pasta, laminated doughs
Complete pasta kit — machine, drying rack, ravioli stamp, recipe book
Italian pasta organized by shape — which sauce belongs with which pasta
Foldable wooden rack for drying fresh pasta before cooking
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Electric pasta extruder — rigatoni, penne, fusilli with bronze dies
Pasta roller and cutter for fresh pasta, laminated doughs
Complete pasta kit — machine, drying rack, ravioli stamp, recipe book
Italian pasta organized by shape — which sauce belongs with which pasta
Foldable wooden rack for drying fresh pasta before cooking
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Boil the pasta in a pan with a little bit of salt until al dente. Meanwhile heat the cream in a saucepan, and add the pesto. Stir. Drain the pasta and transfer back into the pan. Add the pesto-cream sauce and stir well. Add the chunks of canned tuna and stir again. Serve with grated parmesan cheese.