Cilantro Pesto Primavera with Seared Tuna

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 1 tablespoon butter 
• 0.5 cup grape tomatoes halved
• 2 cups penne rigate uncooked
• 0.5 cup cilantro pesto 
• 0.3 teaspoon salt 
• 0.5 cup sugar snap peas trimmed
• 0.5 cup baby squash yellow halved lengthwise sliced
• 36 ounce yellowfin tuna fillets 
• 0.8 cup zucchini halved lengthwise sliced

Equipment

• bowl
• frying pan

Directions

1. Cook pasta according to package directions, omitting salt and fat.
2. Drain; place in a large bowl.
3. Melt butter in a large nonstick skillet over medium-high heat.
4. Add zucchini, squash, and peas; saut 2 minutes or until crisp-tender. Stir in tomatoes; saut 30 seconds.
5. Add vegetable mixture and 1/2 cup Cilantro Pesto to pasta, tossing gently to coat.
6. Sprinkle salt and black pepper evenly over tuna. Return skillet to medium-high heat. Coat pan with cooking spray.
7. Add tuna to pan; cook 2 minutes on each side or until desired degree of doneness. Slice tuna across grain into 1/2-inch-thick slices. Spoon about 1 cup pasta mixture onto each of 6 plates; top each serving with 1 sliced tuna steak.