Fresh spaghetti with tuna pea pesto

Name: fresh spaghetti with tuna pea pesto
Cook time: 20 min
Total time: 20 min
Yield: 2
Cuisine: Mediterranean
Ingredients: 1 onion; 2 toe garlic; 3 el traditional olive oil; 200 g fresh peas bag; 250 g spaghetti all'uovo bin; 160 g tuna pieces in olive oil; 50 g unsalted pistachios; 5 g fresh dill; 40 g arugula bag

Pasta with onions, garlic, tuna, garden peas, pistachios, dill, arugula

Ingredients

Kitchen Stuff

1 hand blender with high cup

Directions

Bring 2 pans of water to the boil. Meanwhile, peel and chop the onion. Clean the garlic and cut finely.
Heat the oil in the frying pan and fry the onion and garlic 8 minutes on low heat. Stir frequently.
In the meantime, cook the peas in a boiling water for 5 minutes. Drain and let drain well.
Meanwhile, cook the spaghetti in the other pan of boiling water in 4 minutes until al dente.
Put the peas, tuna with the oil from the cans, pistachios, the dill, the rest of the oil, pepper and possibly salt in a high beaker and puree with the hand blender into a pesto.
Drain the spaghetti, but collect a cup of cooking liquid. Mix 2/3 cup of cooking liquid through the pesto.
Mix the onion, garlic, pesto and arugula with the spaghetti and add some cooking liquid to make it more smooth.
Divide the spaghetti over the plates. Cut the rest of the dill coarse and sprinkle the pasta with it.