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Spaghetti with Tuna and Pea Pesto

This is like an Italian version of tuna noodle casserole—only faster and fresher.

Serves 4
Ready in 20 mins
Prep time 10 mins
Cooking time 10 mins
576 calories per serving


> 8 oz spaghetti
> 1 onion
> 2 cloves garlic
> 1/3 cup olive oil plus 2 tbsp
> 3 (2.6 oz) pouches of tuna packed in water, drained
> 2 cups frozen peas, thawed
> 3/4 cup roasted salted shelled pistachios
> 1/4 cup dill
> 2 cups baby arugula
> Pecorino cheese, to serve


Cook the pasta according to package directions until al dente.
While pasta cooks, slice the onion and mince the garlic. Heat 2 tbsp oil in a pan over medium heat and sauté the onion until soft, about 4 min. Add the garlic and sauté for an additional 2 min., stirring frequently.
In a food processor, combine the tuna, peas, pistachios, ½ of the dill, 1/3 cup oil and a few grinds of black pepper and process until you get a smooth sauce.
Drain the pasta and toss with the onion and garlic, arugula, and tuna sauce. Sprinkle with the remaining dill. Serve with shaved pecorino cheese, if desired.

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