Our Favourite Recipes
Tuna & Basil Pesto Pasta Bake
We've taken Tuna Pasta Bake from student staple to family favourite with this recipe. The secret is Sacla' Classic Basil Pesto. Bursting with fragrant herbs, pine nuts and grassy olive oil, it means each mouthful is packed with flavour.
Buon Appetito
Ingredients
- 400g Conchiglie pasta
- 300g frozen peas
- 370g canned tuna
- 190g Sacla’ Classic Basil Pesto
- 1 small red onion, finely chopped
For cheese sauce:
- 75g plain flour
- 75g butter
- 900ml milk
- Salt & black pepper to taste
- 100g cheddar, grated
- 25g fresh Parmesan, grated
Method
- In a large pan of boiling, salted water, cook the pasta to your liking
- Add the peas for the last 2 minutes of cooking time
- Drain well, then return to the hot pan and mix together with tuna, Sacla’ Pesto and onion
- While pasta is cooking, make a start on the cheese sauce.
- Tip the flour, butter and milk into a large saucepan
- Place over a medium heat and stir continuously with a whisk until the butter has melted and the sauce starts to bubble
- At this point lower the heat right down and simmer for 5 minutes, stirring occasionally
- Season with salt and pepper, then remove from heat and stir in most of the cheddar, keeping some back for the topping
- The sauce needs to be the consistency of double cream, so add a little more milk if needed
- Gently stir the sauce into the pasta mixture, tip into a large ovenproof dish and scatter the remaining cheddar and Parmesan on top
- Bake in the oven for 20 - 25 minutes, until golden and bubbling
