Ingredients
Method
Cook the pasta
- Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, following package directions. Before draining, scoop out ¼ cup of the pasta water and set aside. Drain the pasta and set it aside.
Sauté aromatics
- In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook, stirring occasionally, until softened, about 2 minutes. Add the minced garlic and cook for another minute until fragrant.
Add tuna
- Add the flaked tuna to the skillet. Stir to combine and cook for 1 to 2 minutes, just until heated through.
Make the sauce
- Reduce the heat to low. Stir in the basil pesto and heavy cream until the sauce is smooth. Let it simmer gently for 3 to 4 minutes, allowing it to thicken slightly.
Toss in pasta
- Add the cooked pasta to the skillet and toss well to coat every piece with the sauce. If the sauce seems too thick, add a splash of the reserved pasta water to loosen it to your liking.
Finish and season
- Stir in the grated Parmesan cheese and Meyer lemon zest. Taste and adjust with salt and pepper as needed.
Serve immediately
- Divide among plates and garnish with extra Parmesan or fresh basil if desired. Serve hot.
Nutrition
Notes
For a lighter version, substitute half-and-half for the heavy cream. Leftovers can be stored in an airtight container in the fridge for up to 2 days; reheat gently with a splash of milk or water. To make ahead, prepare the sauce without the pasta and refrigerate separately; cook the pasta fresh when ready to serve. Avoid overcooking the pasta—it will continue to soften when tossed with the hot sauce. If using the optional spinach, stir it in with the pasta until wilted. For extra California flair, top with sliced avocado or a squeeze of fresh lemon juice.