Farfalle with Tuna, Spinach and Pesto

Farfalle with Tuna, Spinach and Pesto


102 people made this

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


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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