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Tuna Pasta with almonds and toasted pine nuts
Serves 4
Ingredients:
» 400g farfalle (bow tie) pasta
» 1/4 cup (60ml) extra virgin olive oil
» 2 cloves garlic, finely chopped
» 1/4 tsp red chilli flakes
» 80g DUCKS PINE NUTS
» 425g can tuna, drained
» 1/3 cup (25g) finely grated parmesan
» 200g fresh baby spinach leaves (50gr frozen spinach can be substituted)
» Finely grated rind and juice of 1 lemon
» 75g DUCKS SLIVERED ALMONDS TOASTED
Method
Cook pasta in a saucepan of boiling salted water until al dente. Drain pasta then transfer to a large bowl.
Using a large fry pan, heat and add oil, garlic and chilli flakes; cook until fragrant.
Add the pine nuts to pan and cook, stirring until golden, then add the tuna to heat through.
Add to hot pasta with parmesan, spinach, lemon rind and juice.
Toss well to combine. Season to taste and sprinkle with toasted slivered almonds.
Divide among bowls. Serve.
If preferred fresh herb leaves such as basil, parsley or rocket could be substituted for the spinach.