Tuna Pesto Pasta

🧂 Ingredients

• 8 ounce pasta rigatoni

  or pasta of your choice (penne, rotini, fusilli, or linguine work well)
• ¼ cup olive oil
• 2 cloves garlic, minced
• 1 shallot or onion, minced
• 7 ounce canned tuna
• 5.2 ounce Boursin Garlic and Herb Cheese
• ½ cup Heavy Whipping Cream
• ¼ cup pesto sauce
• parmesan cheese

  (optional garnish)
• basil leaves

  (optional garnish)

Instructions

• 1 Cook the pasta: Bring a large pot of salted water to a boil. Add the pasta and
  cook according to package instructions for al dente (firm to the bite). Reserve
  about ¼ cup of the pasta water before draining.
• 2 Sauté the aromatics: While the pasta cooks, heat olive oil in a pan over medium
  heat. Add the garlic and onion and cook until softened and fragrant, about 2
  minutes.
• 3 Flake and heat the tuna: Add the drained tuna to the pan and break it up with a
  fork. Cook for an additional minute to warm through.
• 4 Create the creamy sauce: Add a dollop of Boursin cheese and a splash of heavy
  whipping cream to the pan. Stir until smooth and creamy. Season with salt and
  pepper to taste.
• 5 Combine pasta and creamy sauce: Drain the pasta, reserving a little bit of the
  starchy pasta water (about ¼ cup). Toss the cooked pasta with the creamy sauce
  in the pan. Add a splash or two of reserved pasta water if the sauce seems too
  thick.
• 6 Incorporate the pesto (last minute!): Once the pasta is coated in the creamy
  sauce, immediately turn off the heat. Stir in your favorite pesto, ensuring it
  coats everything evenly. Don't cook the pesto here to preserve its vibrant color
  and fresh flavor.
• 7 Serve and enjoy!: Plate the pasta and garnish with grated Parmesan cheese or
  fresh herbs, if desired. Dive in and enjoy this delicious and flavorful dish!

Nutrition Info