Serves: 4-5
Prep time: 10 minutes
Cook time: 20 minutes
Ingredients:
227 g (8 oz) pasta or GF option
28 g (2 tbsp) unsalted butter
2 garlic cloves, minced
1 cup frozen peas
salt & pepper
1 cup half and half or heavy cream
1/2 cup parmesan, shredded
340 g (12 oz) canned tuna, drained
227 g (8 oz) pasta or GF option
28 g (2 tbsp) unsalted butter
2 garlic cloves, minced
1 cup frozen peas
salt & pepper
1 cup half and half or heavy cream
1/2 cup parmesan, shredded
340 g (12 oz) canned tuna, drained
I love this pasta recipe because it is a very easy, filling, and quick meal to serve on a budget. This is the kind of pasta dish I indulge on every once in awhile. The sharp parmesan Reggiano paired with the garlic-y cream sauce settle into the tuna and bright peas.
No half and half or heavy cream on hand? One time, I used buttermilk mixed with sour cream and it worked out just as well!
Ingredients:
227 g (8 oz) pasta or GF option
28 g (2 tbsp) unsalted butter
2 garlic cloves, minced
1 cup frozen peas
salt & pepper
1 cup half and half or heavy cream
1/2 cup parmesan, shredded
340 g (12 oz) canned tuna, drained
Directions:
1. Cook pasta according to directions, drain, and set aside.
2. Meanwhile, in a large skillet on medium heat, add butter and garlic. Sauté until fragrant, then add peas, season with salt and pepper and cook until heated through.
3. Add the half and half to the skillet and allow it to simmer, stirring frequently to prevent burning. Simmer until just reduced (3-5 minutes).
4. To the sauce, mix in the pasta and parmesan.
5. Turn the heat off, add drained tuna, and serve immediately.
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