Friday, November 25, 2011

Cheesy Pesto with Tuna and Mushrooms



garlic, minced
pine nuts, chopped
fresh basil, chopped
1/2 cup extra virgin olive oil
1/2 cup grated parmesan cheese
tuna in vegetable oil
salt and pepper


1. Make the pestos sauce: Combine garlic, pine nuts, basil, olive oil and parmesan cheese in a food processor and blend it, then set it aside (Add salt and pepper, to desired taste)
2. Cook pasta, al dente and then drain
3. Heat oil in pan and saute garlic, tuna and mushrooms
4. Add the pesto sauce and allow everything to simmer in low fire
5. Serve pasta on platter and pour the sauce, mix well

I am not a particular fan of pesto because it often doesn't have taste and it usually just tastes like leaves to me, but I realized that with the right amount of cheese, it is just heavenly. Plain pesto is yucky (so sorry health buffs) and since I am not a veggie eating person, really, so I need some kind of buffer and that's what the cheese is for. 

Pesto sauce doesn't really have much flavor, so you can combine it with anything. I chose tuna and mushrooms, so the tuna gives it a salty taste, but you can also use seafood (shrimps or squid; shrimps and squid) or chicken strips. I used tuna because I have loads of tuna cans lying around in the pantry and that makes it a cheap dish. Note well: be generous with the olive oil if you do not want the sauce to be some kind of green paste. 

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