Pasta with tuna, pistachios and lemon

Name: Pasta with tuna, pistachios and lemon
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 20
Cuisine: En
Ingredients: 6.3 oz paccheri; 3.5 oz tuna in spring water; Juice of 1/4 lemon; 2.8 oz shelled pistachios; 2 tablespoons extra-virgin olive oil; Onion, to taste; Chopped pistachios, to taste; Zest of an untreated lemon, to taste

Main Dish

Very Easy

15 min

77 Kcal

Canned tuna, shelled pistachios, extra-virgin olive oil and lemon juice are all you need to make this creamy first course at home. It’s quick and easy: while the pasta cooks, you can prepare the pistachio cream, and in just 15 minutes you’ll have a dish that will delight your guests. Serve paccheri with tuna, pistachios and lemon for lunch or a quick dinner, accompanied by a glass of dry white wine, and you’re all set!

Ingredients

6.3 oz paccheri
3.5 oz tuna in spring water
Juice of 1/4 lemon
2.8 oz shelled pistachios
2 tablespoons extra-virgin olive oil
Onion, to taste

For garnish:

Chopped pistachios, to taste
Zest of an untreated lemon, to taste

Materials

Pot
Frying pan
Skimmer
Wooden spoon
Knife
Cutting board

Preparation

Preparation5 min

Cook time10 min

First, bring a pot of salted water to a boil. Add the pasta and cook it.
Meanwhile, prepare the pistachio cream. Put the pistachios in a blender and chop them. Add the oil and blend again. Finally, add the lemon juice and blend until you have a thick cream.
Pour a drizzle of olive oil in a frying pan and sauté the chopped onion.
Add the tuna and cook for a couple of minutes over medium heat. Add the pistachio cream you prepared earlier and mix well. Add 2–3 tablespoons of pasta cooking water to the pan, stir, and continue cooking over low heat, stirring.
Using a skimmer, transfer the pasta, al dente, straight to the pan. Stir for a few minutes with a wooden spoon, adding a little cooking water if needed.
Plate the pasta and garnish with chopped pistachios and grated lemon zest (be careful not to use too much). The creamy pasta with tuna, pistachios and lemon is ready!

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FAQ ❓

What type of pasta should I use?

We used paccheri, but you can also use mezze maniche rigate, penne rigate or rigatoni. If you’d like to try this recipe with long pasta, we recommend thick spaghetti or tagliatelle.

Should I save the pasta cooking water?

The cooking water is very important for making paccheri with tuna, pistachios and lemon. You’ll need it to thin the pistachio pesto, which is quite thick, and to make the dish creamy without adding cream or milk.

Can I store pasta with tuna, pistachios and lemon?

If you have any leftovers, you can store them in an airtight container in the refrigerator for one day. Reheat the pasta in a pan with a little water before serving.

What kind of tuna should I use for this recipe?

We recommend using tuna in spring water.

How long should I cook the pasta?

For this recipe, we recommend draining the pasta at least a couple of minutes before the cooking time indicated on the package. In any case, it’s always a good idea to taste it before draining to check that it’s cooked to your liking.

Can I make a vegetarian version of this dish?

Of course. Simply leave out the tuna and you’ll have a creamy pistachio pasta that’s even vegan.

How should I adjust the lemon’s acidity?

Be careful: lemons can vary in acidity. When making the pistachio cream, add the lemon juice cautiously: add some, then taste before adding more. The same goes for the grated zest added at the end of cooking.