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Elbow with Tuna Pesto


  • 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.