Ingredients
Serves 4
| 16 oz | Pastene Linguine | |
| ¼ cup | Pastene Extra Virgin Olive Oil | |
| 2 tsp | Pastene Minced Garlic | |
| 2 | 5 oz cans Pastene Tuna in Olive Oil, not drained | |
| 1 | lemon, juiced | |
| 1 tsp | grated lemon zest | |
| salt and pepper to taste | ||
| ½ cup | fresh parsley, chopped | |
| 1 cup | chopped walnuts |
Directions
Prep time: 5-10 minutes | Cook Time 12-14 minutes
- In a large sauté pan, roast the walnuts until fragrant. Remove and set aside. Don’t leave the nuts in the pan as they may burn.
- Bring a large, liberally salted pot of water, to a boil and cook the pasta until al dente. Reserve ½ cup of water and drain pasta.
- Meanwhile, in the same large sauté pan, heat the olive oil and add the minced garlic. Cook for 1 minute and add the tuna with oil, breaking up with a wooden spoon.
- Add pasta to the sauté pan. Next, add lemon juice, lemon zest and the reserved pasta water to make a sauce.
- Season to taste with salt and pepper.
- Plate and top with parsley and toasted walnuts. Serve and enjoy!
