Pistachio Pesto Tuna Pasta
This pistachio pesto tuna pasta foodservice recipe is a healthy twist on a summer favorite.
Ingredients
- 1 (43 oz) packet Chicken of the Sea Wild Caught Albacore Tuna in Water
- 4 1/3 c shelled unsalted pistachios
- 8 medium garlic cloves
- 1 qt fresh parsley leaves and tender stems
- 4 1/3 c extra virgin olive oil
- 2 1/8 c grated Parmesan cheese
- 1 1/8 c lemon juice
- 2 ½ Tbsp kosher salt
- 4 ½ lb dried cavatappi or shell pasta
- 8 ½ lb asparagus, trimmed and sliced into 1-inch pieces
Instructions
- Pulse the pistachios and garlic in a food processor until they look like fine crumbs, about 30 seconds. Add the parsley, olive oil, cheese, lemon juice and salt. Process until the mixture is smooth, scraping the side of the work bowl once or twice. Transfer the sauce to a large serving bowl.
- Bring 40 quarts salted water to a boil in a saucepan and cook the pasta according to package directions. Drop the asparagus into the pan during the last 2 minutes of cooking. Scoop out about 1 cup of the cooking water and reserve. Drain the pasta and asparagus, then transfer to the serving bowl.
- Add a ½ c of the cooking water to the pasta along with the tuna. Toss everything together until evenly coated, adding a bit more water a teaspoon at a time to loosen the sauce if needed. Sprinkle with additional cheese and serve.
