Pasta With Pesto Cream And Tuna Recipes

Steps:

• Boil the pasta in a pan with a little bit of salt until al dente.
• Meanwhile heat the cream in a saucepan, and add the pesto. Stir.
• Drain the pasta and transfer back into the pan. Add the pesto-cream sauce and stir well. Add the chunks of canned tuna and stir again.
• Serve with grated parmesan cheese.

Steps:

• In a large pot of boiling water, cook the pasta until tender but firm.
• Drain and return to pot.
• Meanwhile, in a saucepan, melt butter over medium heat; add the onion and cook until tender.
• Stir in the flour and cook for a few seconds.
• Gradually whisk in the milk and bring to a simmer, stirring constantly until simmering and thickened.
• Add the peas, tuna (broken into chunks), parsley, green onions, cheese, and hot pepper sauce.
• Pour over the pasta and stir gently to mix.
• Serve immediately.

Steps:

• Heat a heavy skillet over medium heat. Add oil and wait until it shimmers. Add garlic and cook quickly, being careful not to burn, about 1 minute. Carefully transfer garlic slices to a paper towel-lined plate. Set aside.
• Add tomatoes, red pepper flakes, and salt to the same skillet. Stir and crush down tomatoes with a wooden spoon. Cover and cook for 5 minutes.
• Meanwhile, bring a large pot of salted water to a boil and cook pasta until tender yet firm to the bite, about 8 minutes. Drain and set aside.
• Remove lid from sauce and stir. Add in tuna steaks. Cover and cook until tuna flakes easily with a fork, 8 to 10 minutes. Add 1/2 of the fried garlic, parsley, cream, and 1/2 of the basil.
• To serve, add pasta to bowls and ladle tuna sauce on top. Garnish with remaining basil chiffonade and fried garlic. Serve immediately.