Testaroli with fresh tuna and pesto alla genovese

18/06/2014 - Ingredients:
- 420 g testaroli "Arconatura"
- 130 g pesto alla Genovese DOP basil "La Favorita"
- 200 g fresh tuna
- 20 fresh cherry tomatoes
- Organic extra virgin olive oil "Adamo"

Articolo tratto da: Anne to London

Ingredients:
- 420 g testaroli "Arconatura"
- 130 g pesto alla Genovese DOP basil "La Favorita"
- 200 g fresh tuna
- 20 fresh cherry tomatoes
- Organic extra virgin olive oil "Adamo"

Put 5 tablespoons of olive oil in a pan and add the chopped tuna and the halved cherry tomatoes and cook for about 5 minutes on a high flame.

Cut the testaroli in rhombuses and cook for 2 minutes in boiling water. Drain and add to the pan with the fish. Remove the pasta from the stove and then mix with the pesto. Now serve.

Recommended Wine: Organic wine "Perricone" - Adamo

Pesto alla Genovese with Basilico Genovese DOP - La Favorita