- 1 (16 ounce) package linguine pasta, cooked and kept warm
- 2 (5 ounce) cans Bumble Bee® Solid White Albacore Tuna in Water, undrained
- 1 (6 ounce) package frozen peas
- 8 ounces fresh peas, rinsed
- 1 medium onion, diced
- 1 tablespoon minced garlic
- 1/2 cup julienne cut sun-dried tomatoes with herbs, drained, oil reserved
- 2 cups vegetable broth
- Salt and black pepper to taste
- Crushed red pepper flakes to taste (optional)
- 1 tablespoon chopped fresh parsley
- 1/4 cup grated Parmesan cheese for topping (optional)
- Place the oil from the sun dried tomatoes in a large saute pan over medium heat. Add in onions and garlic. Cook over medium heat until onions begin to turn translucent, about 4 minutes. Add the broth to the onions and bring to a simmer.
- Stir in the peas and the sun dried tomatoes. Cook for another 3 minutes. Peas should remain crisp so be careful not to over cook.
- Stir in undrained tuna and heat through. Be careful not to break up too many large pieces of the tuna while stirring. Cook about 2-3 minutes. Add salt and pepper to taste and crushed red pepper if desired.
- Serve immediately over hot pasta. Garnish with parsley and top with grated Parmesan cheese.
04/12/2018
recipepes.com
Jan's Pasta-N-Peas with Tuna and Sun-Dried Tomatoes, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
