Dill Pesto Pasta With Tuna

Preparation

1. Step 1

   Prepare the topping: Heat oven to 350 degrees. In a medium bowl, combine the crushed crackers, butter, Parmesan, paprika and garlic powder; toss to combine. Lay the crumbs out evenly on a sheet pan and bake until crisp and lightly toasted, 15 to 18 minutes. Set aside.

2. Step 2

   While the topping bakes, prepare the pesto: In a food processor, combine the dill, garlic, Parmesan, cashews, olive oil and lemon zest; process until a coarse paste forms, scraping down the bowl as needed. Season to taste with salt and pepper. If the pesto seems too thick, blend in more olive oil to loosen.

3. Step 3

   Make the pasta: Bring a large pot of salted water to a boil and cook the gemelli for one minute less than the package instructions suggest. Drain the pasta, reserving 2 cups pasta water, and return the pasta to the pot over medium heat. Add the celery, peas, tuna and 1 cup of pasta water; stir to combine. Cook, stirring frequently, until the peas are warmed through, about 5 minutes.

4. Step 4

   Stir in the pesto, adding more pasta water if the pasta is too dry. Season to taste with salt and pepper.

5. Step 5

   Divide among bowls, drizzle with olive oil and top with the cracker mixture. Serve immediately, with lemon wedges for squeezing.