Tuna over Pappardelle with Roasted Garlic Pesto

“Pappardelle” from the verb "pappare" which means “to gobble up!” Which is exactly what you’ll do with this delectable delight. Use roasted garlic for milder pesto or lemon zest to brighten.

Total Time 4 Servings


  • ½ cup extra virgin olive oil
  • ¼ cup grated parmesan cheese
  • ¼ cup pine nuts
  • ½ cup basil, loosely packed
  • 1/3 cup flat leaf parsley, loosely packed
  • 4 roasted garlic cloves
  • Salt and freshly ground black pepper to taste
  • Zest from 1 lemon
  • 2 (5 ounce) cans Genova Yellowfin Tuna in Olive Oil, drained
  • 1 pound pappardelle or other wide flat pasta
  • 1 lemon, cut into wedges


  1. Place olive oil, parmesan cheese, pine nuts, basil, parsley and garlic in the work bowl of a food processor or blender. Pulse until mixture becomes a chunky paste, scraping down sides with a rubber spatula as necessary. Stir in lemon zest. Season with salt and pepper and set aside.
  2. Bring a large pot of water to a boil over high heat. Add pasta and cook until just done. Remove from heat and drain; return to pot. Add pesto and toss to combine.
  3. Arrange pasta on plates and top with tuna. Garnish each serving with a lemon wedge and serve immediately.