Elbows with Pesto and Tuna


For the pasta:

  • 200 g of elbow macaroni La Moderna®
  • 5 cherry tomatoes, quartered
  • 1 can of tuna loin
  • 4 tbsp of basil pesto
  • Salt and pepper

For the pesto:

  • 2 bunches of basil
  • 1/2 clove of peeled garlic
  • 50 g of walnuts
  • Olive oil
  • 2 tbsp of grated parmesan cheese
  • Salt


  1. To prepare the pesto, put the basil leaves in a blender and add the other ingredients, making sure it becomes creamy. Use the necessary amount of oil to achieve this.
  2. Cook the elbow macaroni La Moderna® according to the instructions on the package and drain.
  3. Mix the pesto with the pasta, the drained tuna, and the cherry tomatoes.
  4. Serve at room temperature.

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