Tuna over Pappardelle with Roasted Garlic Pesto

Ingredients

• 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

Directions

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.