250 g orecchiette pasta
2 tblsps sundried tomato pesto
185 can tuna in oil undrained
250 g punnet cherry tomatoes halved
¼ cup grated parmesan cheese (25 g)
½ cup fresh parsley leaves chopped (½ bunch) chopped fresh parsley
- Cook pasta in a large saucepan of boiling water for about 10 minutes, or until tender. Drain, reserving ¼ cup of the cooking water. Place pasta in a large bowl. Cool.
- Stir pesto into reserved water.
- Add to pasta with undrained tuna, tomatoes, parmesan and parsley. Toss to combine.