Fusilli with Tuna Pesto, Almond and Pecorino

1. Cook the pasta
   Fill a large saucepan with water, add a pinch of salt, and bring it to a boil. Once boiling, add the fusilli (or your preferred short pasta) and cook according to the package instructions until al dente.

2. Warm your pesto base
   While the pasta cooks, pour the contents of the Rio Mare Tuna, Almond, and Pecorino Pesto jar into a large serving bowl. Drizzle in the extra virgin olive oil and stir gently to combine. This helps create a smooth, silky sauce.

3. Reserve some pasta water
   Before draining, set aside a small cup of the starchy cooking water—this can help loosen the sauce if it’s too thick.

4. Drain the pasta
   Once the pasta is al dente, drain it well and immediately transfer it to the serving bowl with the pesto.

5. Toss and adjust
   Stir the pasta and pesto together until every fusilli is coated. If needed, add a splash of the reserved pasta water to achieve your desired consistency. Season with a little more salt if necessary.

6. Serve immediately
   Plate the pasta while it’s still hot. For extra flair, you can top each serving with a light drizzle of olive oil or a pinch of freshly ground black pepper.

Tips & Variations

• Add veggies: Toss in some steamed or sautéed vegetables like zucchini, spinach, or cherry tomatoes for added colour and nutrients.
• Extra crunch: Sprinkle toasted almonds or breadcrumbs on top for extra texture.
• Lighten it up: Swap fusilli for whole wheat or spelt pasta to boost fibre and add a nutty taste.