in the kitchen

in the kitchen

Thursday, September 6, 2012

Tuna and Mozzerella Pasta

My sweet, sweet daughter invited me to lunch today and this is what she made while I held the little one (7 weeks old now!). Thanks a ton beautiful Mother of little Grandson...

Sophie's Thursday Pasta (because today was Thursday)
6 cups water for boiling
1/3 to 1/2 cup pesto
4 ounces fresh mozzarella, cubed
1 can oil packed tuna, drained
Cook pasta until al dente. Drain then mix in pesto and mozzarella while pasta is still hot. Finally stir in tuna. Serve hot.  

Hints: The wagon wheel (rotelle) pasta hold onto the sauce and tuna very well. It is a great choice. Soph says she would never use whole grain pasta--never saw it in Italy, ever. This would serve 4 people.

Quick and absolutely delicious! So healthy too! Served with arugula salad and lovely white peaches. The flavors were so complimentary on the plate. The lemon dressing on the salad was a great counterpoint to the tuna pasta. The sweet peaches balanced the bitter arugula and the dense pasta was a great texture balance to the greens. It was a perfect lunch for today. Hope others can enjoy the feeling as well as the food. Thanks again Sophie! 




1 comment:

  1. Wish I could have been there! Sounds delisch!

    ReplyDelete