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Friday, October 2, 2015

Pasta in Lemon Cream Sauce with Tuna and Peas + An Announcement


I hate to be a tease, so I'll get the announcement portion of this post done right up front.

For a long while -- more than a couple of years -- I have been wanting to make some changes to this site. Major, major changes. And now the wheels are in motion to make those changes a reality. I am very excited about it! I'm talking about a total re-branding of my blog with a new name, new look, and new URL. I'm still working things out, but get excited with me because it's coming!

Now.
About this pasta.
I am a pasta addict. Sometimes I try to stay away because, you know, "carbs" and all that. But I love carbs, and there is something so satisfying about a pasta dinner.

This recipe came rising out of that primordial ooze which is called desperation on one of those nights when my dinner plan fell through and I needed something quick using what we had on hand. One lemon, a couple cloves of garlic, a splash of cream, some Parmesan cheese and a can of tuna later and dinner was on the table. I've made it twice more since that first night. Everyone in my family eats it up with a smile, including my sometimes-picky preschooler and even the baby!

The leftovers are even fantastic rewarmed the next day, which is rare in the world of cream-based pasta sauces.



Pasta in Lemon Cream Sauce with Tuna and Peas
adapted from this Rachael Ray recipe

1 lb. pasta
3 Tbsp. extra virgin olive oil
4 cloves garlic, minced
2 lemons, zested and juiced
1/2 - 3/4 c. cream
1 c. grated Parmesan
2 cans tuna, drained
2 c. frozen peas
salt and pepper to taste


Bring a large pot of water to a boil, then add the pasta.

Meanwhile, heat a large deep skillet over low heat. Add extra-virgin olive oil and garlic and sauté.

When the pasta has been cooking about 5 minutes, add lemon juice, a ladle of the cooking water from the pasta, and the cream to the garlic and oil. Raise heat a bit to bring sauce to a low bubble.

Drain pasta when it still has a good bite to it, al dente. Add lemon zest and half of the cheese to the cream sauce. Season with salt and pepper to taste. Remove from heat and add pasta, tuna, and peas to the pan. Toss with sauce a minute or 2, allowing it time to soak up the sauce. Stir in remaining cheese and serve.



1 comment :

  1. I love the start of this post! I confess I don't always read, but I do love this cake!

    ReplyDelete

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