1 Box of Elbows Golden Harvest®
20 cherry tomato diced
2 canned tuna loin
10 tablespoons basil pesto
Salt and pepper
For the pesto:
2 bunches basil
½ garlic clove peeled
1.8 oz nuts
Olive oil
2 tablespoon parmesan grated
Salt
For the pesto put in a blender the basil and add the rest of the ingredients, trying to make it creamy, (use the necessary amount of oil to achieve).
Cook pasta according to package directions and drain.
Mix the pesto with the pasta, the drained tuna and the cherry tomatoes.
Serve at a normal temperature.