Pantry Pesto with Tuna April 6, 2015 11:31

1 garlic clove
1 tablespoon olive oil
1/4 teaspoon red pepper flakes
5- 6 oz Solid White Albacore in Water, drained
1 can oz Organic Cannellini Beans, drained
1/2 cup Kale Pesto
1/2 - 3/4 box angel hair pasta

Put covered pot of water on to boil.

Drain and rinse beans if using canned. If you don't have Cannelli use Garbanzo or Great Northern White beans. Drain tuna.

Heat oil in large saute pan over medium high heat. Peel and mince garlic (can use press) and place garlic along with red pepper flakes and beans into hot oil. Saute for about one minute, add tuna and pesto and continue to saute for an additional minute or two scrapping pan to keep cheese from sticking.

Place pasta in boiling water and cook for 1 - 2 minutes less than package directions for al dante. Drain pasta (reserving 1/2 cup pasta water) and add pasta to saute pan. Thoroughly toss pasta with sauce and serve with grated Parmesan cheese. If you prefer a thinner sauce add a little pasta water or if you prefer more pesto add a little more pesto.

This is called pantry pesto because it will work with any precooked white meat and white bean combination - something you probably have on hand in your pantry. 5 minutes hands on plus the time to boil the water.

Serves 6. Salute!