Ingredients

• gluten-free fusilli - 10.5 oz. (300g)
• green beans - 14 oz. (400g)
• tuna in water - 8.4 oz. (240g) (drained
• 2 tins) -
• roasted almonds - 1 oz. (30g) (chopped)
• green pesto - 4.5 oz. (130g)

Preparation Instructions

1. Cook the pasta according to the instructions on the packaging.

2. In the mean time, halve the beans and also cook for about 5 minutes, then drain.

3. Meanwhile, let the tuna drain and chop the almonds coarsely.

4. Drain the pasta and mix with the pesto and green beans. Divide the pasta between bowls and scatter the tuna over it. Garnish with the almonds to serve. Season with pepper.