- Toast the pine nuts in a frying pan. Wash the lemons and use a potato peeler to cut off strips of peel – yellow part only. Squeeze out the juice as well.
- Pour all the ingredients for the pesto (pine nuts, lemon peel, lemon juice, cheese, basil, oil, salt) into the blender and mix until smooth.
- Boil the square-cut pasta – Spaghetti Quadrati no. 809 – in plenty of boiling salted water and drain al dente.
- Dice the tuna and season with oil, salt, pepper and finely chopped chives.
- Drain the pasta, add the pesto and toss briefly in the pan. Plate, finish off with the tuna tartare, and garnish with lemon zest and a few basil leaves.
Spaghetti quadratiwith lemon pesto and tuna tartare
N. 808
15 min
11 min
4 people
Easy
INGREDIENTS
Italian Wheat Spaghetti Quadrati no. 809 320 g
Fillet of fresh blast-chilled tuna 350 g
Chives to taste
For the pesto:
Organic lemons 2
Grated Parmigiano Reggiano cheese 80 g
Pine nuts 40 g
Fresh basil 5-6 leaves
Extra virgin olive oil 5-6 tbsp
Garlic clove 1
Salt to taste
Pepper to taste
PREPARATION
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Recommended pasta for this recipe
Spaghetti quadrati
N. 809 - Italian wheat
RECOMMENDED RECIPES
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REA: TV 266618
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