Rigatoni with Pesto Barilla alla Genovese, tuna tartare and Italian taralli crumbles

Name: Rigatoni with Pesto Barilla alla Genovese, tuna tartare and Italian taralli crumbles
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 2
Ingredients: 160g Barilla Rigatoni; 100g Pesto Barilla alla Genovese; 100g fresh tuna, cut into small cubes; 1 tbsp Extra Virgin Olive Oil; Sea salt and freshly ground black pepper; 40g Taralli, crumbled; 2 tbsp red basil leaves, finely sliced; 1 lime, zested

20 minutes

Pesto Seafood

This dish has a beautifully complex blend of flavours and textures, with Barilla Rigatoni tossed with Pesto Barilla alla Genovese. It’s then topped with the freshest possible lightly seasoned tuna and crunchy Taralli. The red basil leaves give a nod to Japanese seaweed and a hint of lime zest completes the dish.

Ingredients

2 servings

160gBarilla Rigatoni

100gPesto Barilla alla Genovese

100gfresh tuna, cut into small cubes

1 tbspExtra Virgin Olive Oil

Sea salt and freshly ground black pepper

40gTaralli, crumbled

2 tbspred basil leaves, finely sliced

1lime, zested

Disclaimer

Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.

Method

Step 1

Bring a pot of salted water to a boil and cook the Barilla Rigatoni according to packet instructions, until al dente.

Step 2

Drain and remove from the heat.

Step 3

Meanwhile, toss the tuna with the olive oil, salt and black pepper.

Step 4

Tip the cooked pasta into a large bowl and toss with the Pesto Barilla alla Genovese until coated.

Step 5

Divide the pasta between serving plates, top with the seasoned tuna.

Step 6

Crumble the Taralli gently over the top, then finish with the basil leaves and lime zest.

Rigatoni with Pesto Barilla alla Genovese, tuna tartare and Italian taralli crumbles