Lemony Almond Spinach Pesto Pasta with Tuna

Flexible pestos come in different variations, and we've modified the uncooked classic for taste and function. Ours packs a full serving of vegetables, and leftovers can be used on sandwiches, wraps and pizzas.

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Serves: 4
Hands-on time: 20 minutes
Total time: 30 minutes


  • 1/2 lb whole-wheat pasta, any shape
  • 3 cups tightly packed baby spinach (3 oz)
  • 1/4 cup packed fresh mint
  • 1 clove garlic, minced
  • 1 tbsp Pecorino Romano cheese, grated
  • Zest and juice 1 large lemon (2 tsp zest, 1/3 cup juice), divided
  • 1 tbsp olive oil
  • 1/4 cup unsalted toasted almond slivers
  • 1 6-oz can solid white tuna packed in water, no salt added
  • 1 yellow bell pepper, cored, seeded and diced small
  • 1 small zucchini, diced small
  • 1 1/2 cups cooked white beans (or 1 15-oz can low-sodium white beans, drained and rinsed)
  • Sea salt and fresh ground black pepper, to taste


  1. Cook pasta according to package directions. Drain pasta and rinse with cold water to stop it from cooking further. Set aside.
  2. Put spinach, mint, garlic, cheese and lemon zest in a food processor and pulse to form a chunky paste. Combine lemon juice and oil in a liquid measuring cup. With food processor running (on but not pulsing), add juice-oil mixture through the food chute in a slow drizzle until a thick, smooth pesto forms. Combine pesto with cooked pasta in a large bowl.
  3. Put almonds in processor and pulse about 10 times, until finely chopped. Stir almonds into pasta.
  4. Drain tuna and flake it with a fork. Add it to pasta, along with yellow pepper, zucchini and beans. Toss to combine and season with salt and black pepper.

Nutrients per 2-cup serving: Calories: 450, Total Fat: 11 g, Sat. Fat: 1.5 g, Carbs: 66 g, Fiber: 14 g, Sugars: 6 g, Protein: 28 g, Sodium: 190 mg, Cholesterol: 15 mg