
- 350 g spaghetti
- 425g canned tuna in spring water
- 1/4 cup lemon juice
- 3 teaspoon lemon rind
- 2 tbspoon olive oil
- 1/3 pine nuts
- 1 cup of baby spinach
- 1/3 cup of parsley - chopped
- salt and pepper
Cook pasta as per packet instruction. Roast the pine nuts until golden brown. Mix oil, lemon juice and zest in a jar, shake well. Place tuna in a bowl. Add pasta, the lemon oil, pine nuts and baby spinach to the bowl. Season with salt and pepper. Toss to combine.
~sfi
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