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Elbow with Tuna Pesto


  • 1 box Elbow Golden Harvest®

  • 1 can tuna loin

  • 2 tablespoons pesto

  • 5 cherry tomatoes chopped into quarters

  • Salt and pepper

  • Pesto: 2 basil bunches (just leafs not stems)

  • ½ garlic clove

  • Salt

  • 1 tablespoon parmesan cheese grated

  • Olive oil to liquefy the ingredients


  • For the pesto, mix all the ingredients in the blender until having a soft sauce.

  • Cook pasta according to package directions and drain.

  • Mix in hot with pesto, the salt, pepper, tuna and cherry tomatoes.