Pasta Boat Recipe:
Magdalena's Farfalle with Tuna, Avocado and healthy Herbs 

pasta boat recipe

This pasta boat recipe is a very straightforward one, but oh so tasty! You just can't go wrong and you will be the star on board!

You make this pasta boat recipe in about 40 minutes and it serves 4 to 6 people.

Okay, let's go...

You will need the following ingredients:

  • 1 small bunch of fresh parsley
  • 1 small bunch of fresh dill
  • 1 small bunch of fresh basil
  • 90 ml of extra-virgin olive oil
  • 2 spring onions
  • 1 large red or yellow bell pepper (the red one is a bit sweeter). (You can also add 200 gr of cherry tomatoes extra, if you want. Hereunder I have used the yellow pepper and added the extra cherry tomatoes.)
  • 1 avocado
  • 1 lemon
  • 150 gr of tuna in a tin, packed in oil
  • 500 gr of farfalle (or penne)
  • salt
  • freshly ground pepper

The Herbs

For this pasta boat recipe we have to make a mix from our 3 bunches of herbs. We can do this through a food processor, as shown hereunder, or we can do it manually.

If you do it manually, then chop all the herbs in very small pieces and put them in a bowl. Add 4 tablespoons of olive oil and a pinch of salt and mix well.

olive oil herbs
salt herbs

If you use the food processor, then put all your basil, dill and parsley in the processor.

Add 4 tablespoons of olive oil and a pinch of salt.

Push the button and let the magic happen!

When the mix has become smooth, you can stop and put everything in a bowl.

food processor

The Farfalle - part 1

Take a big pot of water and add a handful of salt. (On my transatlantics I just used seawater...)

Put the pot on the fire and let it heat up. In the meantime, we can start with...

The Vegetables

Take the 2 spring onions and trim them, so that they look like this.

Slice them in half and then in quarters, chop them into little pieces.

spring onions

Take the large pepper and slice the top off. Remove all the seeds and the core and cut the whole pepper in small dice.

Now, put the spring onions and the pepper in their own bowl.

cherry tomatoes

I have also added some cherry tomatoes, but these are optional...

Next, the avocado.

Cut it in half and twist it open. Remove the stone and cut the halves in half. Peel off the skin and cut everything into small dice.

avocado in half
twist avocado
peel avocado

Put the small pieces also in their own bowl. Sprinkle them with lemon juice (or lime juice). This will prevent them to go dark and loose their taste.

avocado small dice
lemon on avocado

Add the avocado pieces to the bowl with the pepper and spring onions.

The Tuna

tuna tin

Open up the tins and get rid of the oil.

Crumble the tuna in a small bowl.

The Farfalle - part 2

The water should boil by now and we can put the farfalle in the boiling water.

Let it cook.

The duration depends on whether you're using fresh pasta or out of a bag/box.

Check from time to time if the pasta is al dente, which means that it's not hard anymore, but that you still got some bite...

If the pasta falls apart, you went way too far!

pasta in water

When the farfalle is al dente, stop the fire and let the pasta drain well.

The Finale

Put the pasta together with the mixed herbs in a large bowl. Have a quick stir through it.

Add the tuna and the pepper-spring onion mix to the bowl of pasta.

Toss it around quickly, so that everything is mixed well and then, pour the remaining olive oil on it, together with some salt and pepper.

quick stir

One last stir and you can start to eat this delicious dish as greased lightning!

Bon Appetit!                                            Go to our Galley Shop!

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