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Lemony Almond Spinach Pesto Pasta with Tuna
Makes 4 Servings
INGREDIENTS:
1/2 lb whole wheat pasta, any shape
3 cups tightly packed baby spinach
1/4 cup packed fresh mint
1 clove garlic, minced
1 tbsp romano cheese, grated
zest and juice of 1 lemon (2 tsp zest, 1/3 cup juice)
1 tbsp olive oil
1/4 cup unsalted toasted almond slivers
1 6-oz can solid white tuna packed in water
1 yellow bell pepper (core, seeded and diced small)
1 small zucchini, diced small
1.5 cups cooked white beans (or one 15oz can low sodium white beans, drained and rinsed)
sea salt and fresh ground pepper to taste
INSTRUCTIONS: Cook pasta according to package directions. Drain pasta and rinse with cold water to stop it from cooking further. Set aside. 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. Put almonds in processor and pulse about 10 times, until finely chopped. Stir almonds in pasta. Drain tuna and flake it with a fork. Add it to pasta, along yellow pepper, zucchini and beans. Toss to combine and season with salt and black pepper. | 
