Summary

Ingredients

• 0.5 ½ bunch basil
• 500 g pasta
• 1 can tuna in its own juice, approx. 200 g, drained
• 50 g pine nuts
• 1 packet parmesan, grated, approx. 50 g
• 2 tablespoon olive oil
• salt and pepper

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Instructions

1. Roast the pine nuts in a pan. Roast the basil leaves briefly.
2. Cook the pasta in salted water as usual, then drain.
3. Put the basil, pine nuts, some parmesan, salt, pepper, olive oil and some pasta water in a tall container and puree.
4. Mix the pasta with the sauce and arrange on a plate with the tuna if you like.