Pistachio Pesto Tuna Pasta

Ingredients

• ½ cup shelled unsalted pistachios
• 1 small garlic clove
• 2 cups fresh parsley leaves and tender stems
• ½ cup extra virgin olive oil
• ¼ cup freshly grated Parmesan cheese, plus more for serving
• 2 tablespoons fresh lemon juice
• 1 teaspoon kosher salt
• 8 ounces dried cavatappi or shell pasta
• 1 pound asparagus, trimmed and sliced into 1-inch pieces
• 2 – 2.5 oz. packets Genova Yellowfin Tuna in Extra Virgin Olive Oil

Directions

1. Pulse the pistachios and garlic in a food processor until they look like fine crumbs, about 30 seconds. Add the parsley, olive oil, cheese, lemon juice and salt. Process until the mixture is smooth, scraping the side of the work bowl once or twice. Transfer the sauce to a large serving bowl.
2. Bring 4-5 quarts salted water to a boil in a saucepan and cook the pasta according to package directions. Drop the asparagus into the pan during the last 2 minutes of cooking. Scoop out about ½ cup of the cooking water and reserve. Drain the pasta and asparagus, then transfer to the serving bowl.
3. Add a tablespoon of the cooking water to the pasta along with the Genova Yellowfin Tuna in Extra Virgin Olive Oil. Toss everything together until evenly coated, adding a bit more water a teaspoon at a time to loosen the sauce if needed. Sprinkle with additional cheese and serve.