If you are craving a vibrant, fresh, and satisfying meal that brings together the bright flavors of lemon, tender broccolini, and the rich umami of tuna, the Broccolini Pasta with Tuna and Lemony Pesto Recipe is an absolute must-try. This dish combines perfectly roasted vegetables, a zesty homemade pesto, and hearty pasta, making every bite a delightful celebration of textures and tastes that feel both comforting and sophisticated. Whether you're cooking for friends or just treating yourself, this recipe is a true kitchen winner.
Ingredients You'll Need
The magic of this Broccolini Pasta with Tuna and Lemony Pesto Recipe lies in its simplicity—each ingredient plays a pivotal role in creating a harmonious balance of flavor, color, and texture that’s simply irresistible.
- Broccolini (1 bunch): Offers a tender, slightly sweet, and mildly bitter green crunch that pairs beautifully with the lemony pesto.
- Extra virgin olive oil (about ½ cup total): Adds richness and helps meld the flavors seamlessly, while also providing that classic Mediterranean smoothness.
- Salt and pepper: Essential for seasoning and bringing out the natural brightness of the ingredients.
- Cooking spray: To ensure the broccolini and tomatoes roast evenly without sticking.
- Cherry tomatoes (2 cups, halved): Bring a juicy burst of sweetness and vibrant color to the dish.
- Orecchiette pasta (½ pound): Or use a small pasta like farfalle; their shape grabs the pesto and roasted veggies perfectly.
- Canned tuna in olive oil (2 cans): Infuses meaty umami flavor while keeping the dish light and protein-packed—Fishwife Tinned Seafood is a great choice!
- Blanched and slivered almonds (¼ cup): Toasted for crunch and a nutty depth that enriches the pesto.
- Garlic (2 cloves): Delivers aromatic warmth that balances the lemon’s brightness.
- Parmesan cheese (2 ounces): Grated fresh for creamy, salty richness in the pesto and as a topping.
- Basil leaves (1½ cups): Fresh-picked for herbal brightness and that classic pesto green color.
- Lemon (1 whole): Zested and juiced—this is the star ingredient for the bright, zesty punch in the pesto.
- Kosher salt (½ teaspoon): Enhances the pesto’s flavors without overpowering.
How to Make Broccolini Pasta with Tuna and Lemony Pesto Recipe
Step 1: Prepare and Roast the Broccolini and Tomatoes
Start by preheating your oven to 400°F and boil a large pot of water for the pasta. Toast the almonds in a hot skillet until golden to develop their nutty flavor—this step adds a fantastic crunch to your pesto. While almonds cool, trim and chop broccolini into manageable pieces; coat them in olive oil with salt and pepper for seasoning. Roast the broccolini on a cooking spray-lined sheet pan for 10 minutes, then toss in the halved cherry tomatoes with a drizzle more of olive oil, salt, and pepper, roasting them together for 10 additional minutes. This roasting technique intensifies the natural sweetness and adds a smoky layer to the veggies.
Step 2: Make the Lemony Pesto
In a food processor, combine the toasted almonds, garlic, and Parmesan, pulsing until you get small, pebble-like pieces. Add the leafy basil, lemon zest, lemon juice, and kosher salt, pulsing again until finely chopped but not pulverized. Next, stream in the olive oil slowly while processing until your pesto reaches a luxuriously loose yet creamy paste consistency. Taste and tweak the seasoning as you prefer—this pesto is bursting with fresh herbs and bright citrus, the perfect foil to the savory tuna.
Step 3: Cook the Pasta
Cook your orecchiette or pasta of choice according to package instructions until al dente. Before draining, reserve about half a cup of the starchy pasta water—this liquid gold will help marry the pesto and pasta for a silky finish.
Step 4: Combine and Toss Everything Together
In a large serving bowl, whisk about three-quarters of the lemony pesto with some of the reserved pasta water to create a smooth sauce. Add the cooked pasta, roasted broccolini and tomatoes, along with the canned tuna in olive oil, breaking the tuna into large flakes. Toss everything gently but thoroughly to ensure each bite is bursting with vibrant flavors and textures. Finish with a generous grind of black pepper.
Step 5: Add Final Touches
Serve immediately, garnished with extra Parmesan and fresh basil leaves for that added herbaceous and salty pop. This dish is best enjoyed fresh so the vibrant colors and textures really shine.
How to Serve Broccolini Pasta with Tuna and Lemony Pesto Recipe
Garnishes
To elevate your Broccolini Pasta with Tuna and Lemony Pesto Recipe even further, scatter freshly torn basil leaves and a few more golden toasted almonds on top for crunch and visual appeal. A light drizzle of extra virgin olive oil over the finished dish imparts a luscious sheen and enhances all the flavors beautifully. A sprinkle of flaky sea salt or cracked black pepper right before serving adds a final elegant touch.
Side Dishes
This pasta is a full meal on its own, but if you're feeling fancy or feeding a crowd, pair it with a crisp green salad tossed in a simple vinaigrette or warm, crusty bread to soak up every last bit of that lemony pesto sauce. Roasted or grilled seasonal vegetables complement the dish wonderfully without overwhelming its delicate flavor profile.
Creative Ways to Present
For a casual dinner party, serve the pasta family-style in a large, colorful ceramic bowl that invites everyone to dig in. Layer with additional Parmesan shards and basil leaves for a rustic, vibrant look. If you want to impress your guests, plate individual portions with a perfect basil sprig topper and a lemon twist for a chic, restaurant-quality presentation.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers of your Broccolini Pasta with Tuna and Lemony Pesto Recipe, store them in an airtight container in the refrigerator. The flavors develop even more overnight, but the pasta can absorb some of the pesto and may dry out slightly, so a quick toss before reheating with a splash of olive oil or reserved pasta water helps revive the dish.
Freezing
While this recipe is best enjoyed fresh for texture and flavor, you can freeze leftovers if needed. Freeze the pasta and pesto mixture in a freezer-safe container without the fresh basil garnish. Thaw overnight in the refrigerator before reheating gently. The texture of the broccolini may soften after freezing, so it’s best used in cooked reheated meals rather than fresh presentations.
Reheating
To reheat, warm your leftover Broccolini Pasta with Tuna and Lemony Pesto Recipe gently in a skillet over medium-low heat or microwave in short bursts, stirring frequently. Add a little olive oil or reserved pasta water during reheating to keep the pasta moist and the flavors lively. Avoid overheating to prevent the tuna and veggies from becoming dry or losing their vibrant taste.
FAQs
Can I use fresh tuna instead of canned in this recipe?
Fresh tuna could be used if you quickly sear it and flake it into the dish, but canned tuna packed in olive oil offers convenience and a perfectly balanced flavor that blends seamlessly with the pesto. It also keeps the dish light and easy to prepare.
Is there a substitute for broccolini if I can’t find it?
Absolutely! You can substitute broccolini with broccoli florets or broccolini’s close cousin, broccoletti. Just make sure to adjust the roasting time slightly depending on the vegetable’s thickness to get that perfect tenderness.
Can I make the lemony pesto ahead of time?
Yes, you can prepare the lemony pesto up to two days in advance. Store it tightly covered in the refrigerator, ideally with a thin layer of olive oil on top to prevent browning. Bring to room temperature and give it a quick stir before using.
What pasta shape works best for this recipe?
Traditional orecchiette is perfect because its little cup shape holds the pesto and bits of broccolini and tuna beautifully. However, small pasta shapes like farfalle or even penne are great alternatives that capture the sauce just as well.
Can this dish be made vegan?
To make a vegan version, skip the tuna and Parmesan cheese, and substitute with nutritional yeast for a cheesy flavor. Add extra toasted almonds or toasted pine nuts to boost the protein and texture while maintaining the essence of the Broccolini Pasta with Tuna and Lemony Pesto Recipe.
Final Thoughts
This Broccolini Pasta with Tuna and Lemony Pesto Recipe is a shining example of how simple ingredients can come together to create a dish that feels special yet is straightforward to make. It’s perfect for a weeknight dinner or a relaxed weekend gathering with friends. I encourage you to give this recipe a whirl—once you do, it’s sure to become a beloved staple in your recipe rotation.
Print
Broccolini Pasta with Tuna and Lemony Pesto Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Roasting
- Cuisine: Mediterranean
- Diet: Low Fat
Description
This Broccolini Pasta with Tuna and Lemony Pesto is a vibrant and flavorful dish featuring tender broccolini and cherry tomatoes roasted to perfection, combined with orecchiette pasta, savory tuna packed in olive oil, and a bright, zesty basil pesto with toasted almonds and Parmesan. Ready in just 30 minutes, it’s a perfect balanced meal packed with fresh, Mediterranean-inspired flavors.
Ingredients
Vegetables and Pasta
- 1 bunch broccolini (approximately 10-12 ounces)
- 2 cups cherry tomatoes (halved)
- ½ pound orecchiette or other small pasta such as farfalle
Roasting and Cooking
- 2 tablespoons extra virgin olive oil
- Cooking spray
- Salt and pepper to taste
Pesto Sauce
- 2 cans tuna packed in olive oil (e.g., Fishwife Tinned Seafood recommended)
- ¼ cup blanched and slivered almonds
- 2 cloves garlic
- 2 ounce chunk of Parmesan cheese (about ¼ cup, grated)
- 1½ cups basil leaves (stems removed)
- 1 lemon (juice and zest)
- ½ teaspoon kosher salt
- ¼ cup extra virgin olive oil
Instructions
- Preheat Oven and Boil Water: Place a sheet pan in the oven and preheat to 400℉. Set a large pot of water on the stove to boil for cooking the pasta later.
- Toast Almonds: Heat a 10-inch skillet over medium heat. Add the almonds and toast, stirring frequently, until they are golden brown, about 4-5 minutes. Transfer to a plate and spread out to cool.
- Prepare Broccolini: Trim the ends from the broccolini and cut into 2-inch pieces. Separate larger florets into medium-size pieces. Place in a medium bowl, drizzle with olive oil, season with salt and pepper, and toss to coat.
- Roast Broccolini: Take the preheated sheet pan out of the oven and set it on the stove. Spray the pan with cooking spray and spread the broccolini in a single layer. Return to the oven and roast for 10 minutes.
- Add Tomatoes and Continue Roasting: While broccolini roasts, add halved tomatoes to the bowl used for broccolini, toss with a little olive oil, salt, and pepper. After 10 minutes, take the pan out, toss broccolini, add tomatoes on top in an even layer, and roast for another 10 minutes.
- Make Lemony Pesto: In a food processor, combine garlic, toasted almonds, and grated Parmesan. Pulse until they break into small pebble-sized pieces. Add basil leaves, lemon juice, lemon zest, and kosher salt. Pulse until finely chopped. With the processor running, slowly add Olive oil and process for 10-20 seconds until the pesto forms a loose paste. Add more olive oil if needed and adjust salt to taste.
- Cook Pasta: Cook the orecchiette pasta according to package instructions until al dente. Just before draining, reserve ½ cup of pasta water, then drain the pasta.
- Combine Pasta and Sauce: In a large serving bowl, add ¾ cup of the prepared pesto. Whisk in the hot reserved pasta water until fully combined and loosened. Add the hot pasta, roasted broccolini and tomatoes, and the drained tuna. Season with plenty of black pepper and gently toss everything to combine.
- Serve: Top with extra grated Parmesan and sliced fresh basil. Serve immediately while warm.
Notes
- Use high-quality canned tuna packed in olive oil for best flavor and texture.
- To toast almonds evenly, stir continuously and watch closely to avoid burning.
- Orecchiette is recommended because its cup shape holds the pesto and roasted veggies well, but farfalle or other small pasta can also work.
- If the pesto is too thick, add extra olive oil or reserved pasta water gradually to reach desired consistency.
- This dish is best served immediately but can be stored refrigerated for up to 2 days; reheat gently to avoid drying out.
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