Tuna Pesto & Pasta

When the pantry is bare and dinner needs to happen fast, this is your move.

Cooked twist pasta, canned tuna, and sweet green peas get tossed together in a skillet with basil pesto and fat-free mayo for a creamy, herby coating that clings to every noodle.

A generous hit of Parmesan ties everything together.

It’s the kind of recipe that looks and tastes like effort but takes almost none.

Pro Tips

• Use good-quality pesto since it’s doing most of the flavor heavy lifting here. Store-bought from the refrigerated section beats the jarred shelf-stable stuff.
• Warm everything gently in the skillet. You’re just heating through, not cooking. High heat will break the mayo and make the sauce greasy.
• Toss in a squeeze of lemon juice at the end to brighten the whole dish. Pesto and lemon are natural partners.

Variations

• Add sun-dried tomatoes for a punch of sweet, tangy flavor.
• Swap the peas for blanched asparagus tips or baby spinach stirred in at the last minute.