Tuna And Macadamia Pesto Pasta - cooking recipe

Ingredients

1/4 cup macadamias, toasted
2 cloves garlic, chopped
4 oz baby arugula
2 tbsp extra virgin olive oil
2 tbsp lemon juice
1/4 cup vegetable stock
10 oz penne pasta
1 pouch (6 1/2 oz) tuna in water, drained and flaked

Preparation

For the pesto, place macadamias and garlic in a food processor and process until finely chopped. Add arugula, oil, lemon juice and stock; process until almost smooth.
Cook penne in a large saucepan of boiling salted water according to package directions. Drain, reserving 2 tbsp of cooking water.
Return penne and reserved pasta cooking water to pan. Add tuna, pesto and lemon peel; cook on low heat, tossing gently, until well combined and heated through. Serve with lemon wedges.