Place the coriander, rocket, cashews, cheese and chilli in the blender and mix until it has the consistency of pesto.
In a shallow saucepan, gently fry the courgette, carrot and onion until soft.
Cook the pasta according to the instructions on the packet. Drain, and place back in the saucepan. Drizzle with a little oil, and add the tuna, pesto mix and sauteed vegetables to the pasta.
Heat gently then serve!
You might have to add more olive oil to the pesto mix, but try and keep it as quite a chunky consistency.
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