PESTO AND TUNA SPAGHETTI

350g spaghetti

 2tsp sunflower oil

 250g mushrooms, sliced

 2 x 185g cans Asda Tuna Chunks in Spring Water, drained

 ½ x 190g jar Asda Green Pesto

 50g Parmesan, grated

 50g pitted black olives

 HOW TO MAKE:

Cook the spaghetti in boiling, lightly salted water for 11 minutes, or until just tender but still with a bite. Meanwhile, heat the oil in a nonstick frying pan and stir-fry the mushrooms until they start to brown. Break the tuna into chunks.

Drain the spaghetti and return to the pan. Gently stir in the pesto until well coated, then add the grated Parmesan, tuna, mushrooms and olives, and carefully mix together. Serve immediately.