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Easy Tuna Pesto Pasta

This “pantry staple” will help you use up things you have just sitting around in the pantry that haven’t been used! This pasta dish is also chock full of delicious sources of protein, veggies and herbs that will help you to meet all of your daily nutritional needs, plus the Mediterranean flavor it brings to the table is AMAZING!!

Servings: 5

Calories: 448/serving


1 lb chickpea pasta (or regular pasta) 1/2 cup prepared or homemade pesto sauce 1 can light chunk tuna packed in water, drained 1 19 oz can white beans, drained and rinsed Zest of 1/2 lemon 1 cup cherry tomatoes, halved 1/4 cup pitted kalamata olives, halved Parmesan for topping


  1. Cook the pasta according to package directions. Drain the pasta and place back in the pot.

  2. Stir in the pesto, tuna (flaked into chunks), white beans, cherry tomatoes, and olives, and toss until well combined.

  3. Season with salt and pepper, if needed, then serve with parmesan cheese on top.


Recipe and photo courtesy of: Abbey’s Kitchen

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