Linguine with tuna and pine nuts

AUTHOR
Janie Gentry
DIFFICULTY
very easy
RATING
3.6 9
COOK TIME
20 mins
TOTAL TIME
20 mins

Ingredients

Servings: 4
  • 400 g Noodles (e.g. linguine)
  • 7-10 Tbsp salt, pepper
  • 1 tin(s) (185 g) Tuna in its own juice
  • 1 collar Dill
  • 2 Garlic cloves
  • 100 g Parmesan (piece)
  • 3 TABLESPOONS Pine nuts
  • 3 TABLESPOONS good olive oil
  • 2 TABLESPOONS Lemon juice

Directions

  1. 1

    Cook the pasta in 3-4 l boiling salted water (approx. 1 teaspoon salt per litre) according to package instructions.

  2. 2

    Drain the tuna fish and tear it up. Wash the dill, shake dry, pluck the pennants and cut finely. Peel garlic and chop finely. Grate parmesan.

  3. 3

    Roast the pine nuts in a pan without fat, take them out. Heat the oil in the pan. Sauté the garlic in it. Add tuna, dill and lemon juice. Skim 1 ladle of the pasta water and pour it over the tuna.

  4. 4

    Drain the pasta and put it back into the pot. Fold the tuna together with the liquid, pine nuts and parmesan into the pasta. Season with salt and pepper.

Nutrition Facts

KCAL
640 kcal
CARBS
75 g
FATS
22 g
PROTEINS
31 g