Lemony tuna pasta

Ingredients

• 375g dried thin spaghetti pasta
• 1/3 cup pine nuts
• 425g can tuna drained, flaked
• 2 tablespoons olive oil
• 3 teaspoons finely grated lemon rind
• 1/4 cup lemon juice
• 1/3 cup roughly chopped fresh flat-leaf parsley leaves
• lemon zest, to serve

Method

1. Cook pasta in a large saucepan of boiling, salted water, following packet directions, until tender. Drain.
   
   
2. Meanwhile, place pine nuts in a frying pan over medium heat. Cook for 1 to 2 minutes or until light golden.
   
   
3. Place tuna in a bowl. Add oil, lemon rind, lemon juice, parsley, pine nuts and pasta. Season with salt and pepper. Toss to combine. Serve topped with lemon zest.
   
   

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