Farfalle with Tuna and Peas

Name: Farfalle with Tuna and Peas
Prep time: 15 min
Total time: 15 min
Yield: Serves 2
Cuisine: British
Ingredients: 3 tablespoons olive or sunflower oil; 99 g (3½ oz) can of tuna in oil, drained and flaked; 1 small onion, sliced; finely grated zest of ½ lemon; 250 g (8 oz) farfalle or other pasta shapes; salt; ¼ teaspoon hot chilli powder; 1 tablespoon chopped fresh parsley; 1 garlic clove, chopped; 50 g (2 oz) frozen peas, thawed; 1 tablespoon lemon juice

Preparation info

Serves
2

Difficulty
Easy
Ready in
15 min

Appears in

Students' Cookbook

By Sophie Grigson

Published 1993

About

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.

Ingredients

250 g (8 oz) farfalle or other pasta shapes
3 tablespoons

Europe
United Kingdom
France
Pescatarian
Pasta
Mediterranean

Method

Bring a large saucepan of lightly salted water to the boil and add the farfalle. Follow packet instructions and cook for 10—12 minutes or until the pasta is al dente (tender but with a slight bite to it).

As soon as the pasta is in the water, heat 2 tablespoons of the oil in a frying-