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Linguine with Tuna and Walnuts


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


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!

Product Used

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