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Thursday, June 7, 2012

Tagliatelle with tuna, lemon, rucola and pine seeds

The name says it all - a lovely combination of fresh pasta, light tuna, rucola leaves, a bit of lemon juice and crunchy pine seeds. Whenever you're in a hurry but still think you deserve a proper lunch before you go.
Recipe adapted from BBC's Good Food.

Last year: Stuffed baked avocados (Middle-Eastern).

Ingredients (serves 2):
  • 1 can of tuna in water (190 g)
  • 150 g tagliatelle, fresh
  • juice and zest from 1 lemon
  • a big handful of rucola leaves (plus a few more leaves for decorating)
  • 2 tablespoons olive oil
  • 1-2 garlic cloves
  • 25 g pine seeds (2-3 tablespoons)

Boil the pasta according to package instructions. Meanwhile heat the oil in a frying pan and add the sliced  garlic cloves:

Let them fry until slightly golden, then add the tuna (drained) and the lemon juice and zest. Mix and fry for 3 minutes more:

Add the rucola and the drained pasta and mix well:

Let everything heat up and come together for a couple more minutes, then remove from the heat, transfer to serving plates, sprinkle the pine seeds on top and dig in! :)

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