Pesto Pasta Salad with Tuna

1 C chopped fresh basil
2 T pine nuts
2 T olive oil
1/4 C freshly grated Parmesan cheese
12 oz tri-color fusilli, cooked al dente and drained
1 can water-packed solid-white tuna, drained and flaked

In a blender or food processor, blend basil, salt, and pine nuts to a smooth paste. While the blender is running, gradually add the oil, then the cheese, and blend until smooth. Pour over warm pasta and toss. Add tuna and toss. Serve warm or chilled.

Suggestion:

• Garlic may be processed with the pesto.