With a limited supply of vegetables, I wasn’t quite sure what to put in tonight’s pasta. Starting with Hodgson Mill‘s flax seed fettuccini, I decide to experiment with a combination of canned tuna and white beans for a protein-packed “pesto” of sorts.

While boiling the pasta, I cooked the tuna and beans (plus generous amount of olive oil) in a separate sauce pan over medium heat. I added fresh, chopped basil and mixed the “pesto” with the noodles, and then served each plate with fresh parmesan.

Surprisingly, it turned out delicious – and was as filling as a heavy cream sauce without all the fat. I recommend trying it when your down to the most basic canned goods. Plus, your brain will appreciate the extra dose of Omega’s from the flax and tuna!

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