Clean Tuna Pesto Pasta

Enjoy this fresh low cal Chicken Pesto Pasta in the summer sun for lunch or dinner!

Serves 4


  • 225g dried seashell pasta shapes or any short-shaped pasta
  • 150g French beans, trimmed
  • 1 cucumber, cut into 1.5cm dice
  • 100g cherry tomatoes, halved and quartered
  • 1 red onion, peeled and finely chopped
  • 6 large gherkins, chopped
  • 2 tbsp capers, drained and rinsed
  • 1 tbsp finely grated lemon zest
  • 100g bottled roasted red peppers in brine, drained and roughly chopped
  • 2 small cans tuna steak in spring water, drained and flaked

for the pesto

  • 1 red chilli, deseeded and finely chopped
  • 50g fresh basil, roughly chopped
  • 3 garlic cloves, peeled and crushed
  • 4 level tbsp grated fresh Parmesan cheese
  • 100g fat free natural fromage frais
  • 100ml vegetable stock
  • salt and freshly ground black pepper


  1. Cook the pasta according to the packet instructions, adding the French beans for the last 4 minutes of cooking time. Drain and rinse under cool running water. Drain again and set aside.
  2. Meanwhile make the pesto by placing all the pesto ingredients in a food processor. Blend until well mixed and fairly smooth. Scrape down the sides of the bowl with a spatula and blend again briefly. Transfer to a bowl and season well.
  3. Place the cooked pasta and beans in a wide salad bowl and spoon over the pesto. Add all the remaining ingredients and toss to mix well. Check the seasoning and serve immediately.