Tuna And Pesto Pasta - cooking recipe

Ingredients

1 1/4 lbs spinach and ricotta agnolotti, or tortelloni
2 None lemons, juice and grated zest of 1, 1 cut into wedges
14 oz tuna in olive oil
3/4 cup green pesto
None None mixed salad, to serve

Preparation

Cook pasta in a pot of boiling salted water for 6 mins or until tender. Drain, reserving a 1/4 cup of the cooking liquid. Return pasta to the pot.
Add lemon zest and juice, tuna and oil from can and pesto to pasta and toss gently to combine. Add a little reserved cooking liquid to lighten mixture. Season with salt and pepper. Serve with salad and lemon wedges.