I'm pretty excited to share with you my first experience with pesto! On Sunday Easter, I bought a bottle of homemade pesto at Tinderbox and I kept it in the refrigerator. I had it there but completely forgot about it until two days ago. But we were at my in-laws so I couldn't make it. I wondered if it was still good after storing it for 3 weeks.
|olive oil + garlic + onion + tuna + tuna oil|
*Let me come back at you with the prices of these 2.
It's only lately that I've come across pesto recipes that use more local products like spinach, kalamunggay, walnuts, and peanuts. Turns out, there are many combinations possible as long as you have the greens, the nuts, cheese, and oil (usually olive oil). Again, another recipe that needs further exploration.
|the pesto and tuna sauce.|
My 2-year old daughter has this sad habit of not eating red food. Consequently, spaghetti with red sauce is no-success at home, no matter how hard I try. I tried giving her Jollibee spaghetti in hope to change her mind, but that failed! Luckily, she ate and loved this Pesto and Tuna Pasta! If this was successful on the little one, you can only imagine how it was for the adults!
Pesto & Tuna Pasta
- 1 small onion, chopped
- 4 garlic, minced
- 1 180 grams tuna can in vegetable oil (do not drain oil)
- 1 tablespoon olive oil
- 1 store-bought bottle of homemade pesto sauce
- grated Parmesan cheese, for topping
Heat the olive oil in an large pan (I used a wok because we don't have a big pan). Saute garlic and onion together. When onion becomes translucent, add in the tuna and its oil. Saute for a couple of minutes and stir. Add in the pesto and stir. Meanwhile, cook the pasta in boiling salted water. When cooked, drain thoroughly (I like to set aside a ladle of pasta water; this helps the sauce stick to the noodles). Add the drained pasta to the pesto sauce. Pour in a ladle of pasta water and mix the pasta and sauce well. Transfer to serving plate. Top with grated parmesan. Serve hot and enjoy!