Pesto Pasta With Tuna & Almonds

Lunch, Dinner

Serves: 4

Ingredients:

• 10.5 oz. (300g) gluten-free fusilli

• 14 oz. (400g) green beans

• 8.4 oz. (240g) tuna in water, drained (2 tins)

• 1 oz. (30g) roasted almonds, chopped

• 4.5 oz. (130g) green pesto

• pepper to taste

Instructions:

1. Cook the pasta according to the instructions on the package.

2. In the meantime, halve the beans and cook for about 5 minutes, then drain.

3. Meanwhile, let the tuna drain and chop the almonds coarsely.

4. Drain the pasta and mix with the pesto and green beans. Divide the pasta between bowls and scatter the tuna over it. Garnish with the almonds to serve. Season with pepper.