Cooking Time: Up to 15 mins
Serves: 2   

Ingredients

350g of pappardelle pasta or tagliatelle 2 fresh tuna steaks, very thinly sliced into strips 4 tbsp of Sacla' Wild Rocket Pesto 2 tbsp of extra virgin olive oil the juice and zest of 1 lime 150g of wild rocket leaves, roughly chopped sea salt and freshly ground black pepper

Instructions

Pappardelle is a large fetuccini and so it's perfect with this chunky sauce. Bring a large pan of water to the boil and cook the pasta according to your liking. When it's cooked drain and reserve a small cup of the cooking water. Return the pasta to the pan and mix with the reserved cooking water, the tuna strips, the Sacla' Wild Rocket Pesto, the juice and zest of a lime and the rocket leaves. Let the tuna warm with the heat of the pasta - it's all it needs if it's thin enough - season well, and don't wait; serve while its hot and zingy.