Farfalle with Tuna, Spinach and Pesto

    45 min

    A creamy sauce for pasta made with ready made pesto, fresh spinach, tuna and tomatoes.

    105 people made this

    Serves: 4 

    • 1 (500g) packet farfalle pasta
    • knob butter
    • 200ml (7 fl oz) semi-skimmed milk
    • 4 tablespoons shop-bought pesto
    • 200g (7 oz) fresh spinach, thinly sliced
    • 100g (4 oz) mushrooms, sliced
    • 3 (185g) tins tuna in springwater, drained
    • 3 plum tomatoes, chopped

    Prep:15min  ›  Cook:30min  ›  Ready in:45min 

    1. Bring a large pot of lightly salted water to the boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
    2. In a large saucepan, melt the butter over medium high heat. Add milk and pesto; bring to the boil stirring constantly with a wire whisk until well blended and boiling. Reduce heat and add spinach and mushrooms. Simmer for 3 to 4 minutes, stirring occasionally.
    3. Add cooked pasta, tuna and tomatoes, stirring gently to coat. Cook 3 to 5 minutes until thoroughly heated.


    For a richer sauce, use half a pot of double cream instead of the milk.

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    Reviews & ratings
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    Reviews in English (79)


    What a classy and utterly delicious dish! I now know how to properly wilt spinach! I love the texture of the cool chopped tomatoes over this hot savory dish. This recipe is easy and will be the star attraction at future dinner parties. Good going, Tracy!  -  10 Oct 2003  (Review from Allrecipes US | Canada)


    We really liked this. Don't like the pesto sauce mix so I used garlic & herb sauce. 2 can's of tuna is plenty. Bow ties were very nice. I near doubled the mushrooms and added way more than 2 cups of spinach. Next time I will add a huge, huge pile of spinach. Also, topped with asiago. Very quick dinner. Looking forward to making this again.  -  22 May 2003  (Review from Allrecipes US | Canada)


    This is a keeper for our family. I don't eat meat and I can easily leave the tuna out of this or take my share before adding the tuna last. The only change I made was to replace the milk with 1/4 cup of olive oil and a 1/2 cup of water for a healthier alternative, which is on the back of the pesto mix packet. This was delicious and I will be making it again soon, I highly recommend it!  -  19 Aug 2009  (Review from Allrecipes US | Canada)