Farfalle with Tuna and Peas from Students' Cookbook by Sophie Grigson
Canned tuna, peas and lemon come together here to make a quick pasta sauce. Pasta shapes, such as farfalle or fusilli, are best for a ‘bitty’ sauce like this one.
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Ingredients
- finely grated zest of ½ lemon
- 1 tablespoon lemon juice
- 1 tablespoon chopped fresh parsley
- salt
- 250 g (8 oz) farfalle or other pasta shapes
- 3 tablespoons olive or sunflower oil
- 1 small onion, sliced
- 1 garlic clove, chopped
- ¼ teaspoon hot chilli powder
- 99 g (3½ oz) can of tuna in oil, drained and flaked
- 50 g (2 oz) frozen peas, thawed
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