Pasta and tuna salad with salsa verde

Name: Pasta and tuna salad with salsa verde
Cook time: 50 min
Total time: 50 min
Yield: 10
Ingredients: 1 kg short thick pasta (e.g. tortiglioni); 7-10 Tbsp salt and pepper; 200–250 g Arugula (rocket); 3 Federation Parsley (e.g. smooth); 4 Garlic cloves; 3 Lemons; 1/4 l Olive oil; 1 glass (370 ml) green and black olives (without stone); 3 tin(s) (185 g each) Tuna (in its own juice); 50–100 g Pine nuts; 2 Paprika (e.g. yellow and red)

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 10

1 kg short thick pasta (e.g. tortiglioni)
7-10 Tbsp salt and pepper
200–250 g Arugula (rocket)
3 Federation Parsley (e.g. smooth)
4 Garlic cloves
3 Lemons
1/4 l Olive oil
1 glass (370 ml) green and black olives (without stone)
3 tin(s) (185 g each) Tuna (in its own juice)
50–100 g Pine nuts
2 Paprika (e.g. yellow and red)

Directions

1
Cook the pasta in boiling salted water for about 12 minutes until al dente. Drain.
2
Clean and wash the arugula and parsley. Peel and chop the garlic. Wash organic lemons hot, grate peel. Squeeze all lemons. Puree rocket, parsley, garlic and oil with a hand blender to a creamy paste.
3
Stir in lemon peel and lemon juice. Season to taste salsa. Mix half with the noodles.
4
Drain the olives and tuna. Coarsely chop the olives. Roast pine nuts and let them cool down. Clean, wash and cut the peppers into strips. Mix everything and the rest of the salsa with the noodles, season to taste.