Ingredients
- 1 lb Anna Fusilli Corti Col Buco
- 1 can Cento Tuna Fish in Olive Oil (5 oz), drained
- 1/3 cup Cento Basil Pesto Sauce
- 1 jar Cento Chefs Cut Roasted Peppers (12 oz), drained
- 1 can Cento Cannellini Beans (15.5 oz), drained & rinsed
- 2 cups Baby Spinach
- 1 small Onion, roughly chopped
- 2 cloves Garlic, minced
- 4 tbsp Cento Imported Extra Virgin Olive Oil
- 4 tbsp Cento White Balsamic Vinegar
- Fresh Parsley, chopped
- Cento Fine Sicilian Sea Salt, to taste
- Cento Ground Black Pepper, to taste
Directions
Cook pasta in salted boiling water according to package instructions until al dente. Drain and rinse under cold water to cool. In a large bowl, combine pasta with roasted red peppers, tuna, cannellini beans, onion, garlic, and baby spinach. Season with salt and pepper, then add parsley. Drizzle in pesto, vinegar, and olive oil, tossing everything together until evenly coated. Serves 4.
