Pappardelle with tuna and basil pesto

20 minutes / 4 people
Pappardelle with tuna and basil pesto


Bring a large pan of water to the boil and cook the pasta according to the packet instructions. Drain and reserve a small cup of the cooking water. Return the pasta to the pan and toss with the reserved cooking water, the tuna strips, Saclà classic pesto, juice and zest of a lime along with the rocket leaves. Season well to taste and serve immediately.


  • 350g pappardelle pasta or tagliatelle
  • 2 fresh tuna steaks, very thinly sliced into strips
  • 1 jar Saclà classic pesto / Organic Green pesto
  • 2 tbsp extra virgin olive oil
  • juice and zest 1 lime
  • 15g/0,53oz wild rocket leaves, roughly chopped
  • salt and freshly ground black pepper