Ingredients
- pasta: 200 g
- tomatoes: 2 piece
- sweet yellow pepper: 1 piece (medium)
- avocado: 1 piece (medium)
- canned tuna: 100 g
- lemon: 1 piece
- canned corn: 2 Tbsp
- yogurt: 2 Tbsp
- black pepper: 2 pinch
- salt: 1 tsp
- pine nuts: 50 g
- basil: 20 g
- parsley: 20 g
- olive oil: 2 Tbsp
Metric Conversion
Stages of cooking
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Cook pasta according to box directions.
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Dry pine nuts on hot pan.
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Chop the garlic. Squeeze the juice of two halves of lemon. Prepare the pesto sauce: in a blender bowl combine the basil, parsley, garlic, pine nuts, pour the olive oil, the juice of half a lemon, salt everything ad pepper and whisk.
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Scald tomatoes, then pour over ice water and peel.
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Rind avocados, remove the seeds, pour pulp with the remaining lemon juice and leave for a while.
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Cut sweet pepper, avocado, tomatoes.
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Add pesto, avocado, peppers, tomatoes, tuna, corn and yogurt to the hot pasta. Salt and pepper everything and mix.
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