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.
