Enough for 2
150g (5oz) short pasta (I used gluten-free pasta)
5-6 tablespoons pesto
2 x 185g cans (2 x 6oz) tuna in oil, drained
2-3 handfuls baby spinach
1. Cook pasta in salted boiling water until al dente (see the packet for times).
2. Drain pasta and return to the pot. Stir in the pesto, tuna and baby spinach. Season and serve hot.