CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Dishes, Pasta |
4 |
Servings |
INGREDIENTS
|
|
Salt |
1 |
lb |
Tubetti or elbow macaroni |
1/4 |
c |
Olive oil |
14 |
oz |
Tuna packed in water |
10 |
oz |
Frozen petite peas, thawed |
1/4 |
c |
Lemon juice |
2 |
T |
Green olive paste or pesto |
1/2 |
t |
Dried red pepper flakes |
INSTRUCTIONS
Bring a pot of salted water to a boil. Add pasta and cook until tender
but still firm to the bite, about 10 minutes. Place olive oil, tuna,
peas, lemon juice, olive paste and pepper flakes in a mixing bowl and
mix well with a fork. When pasta is cooked, drain it thoroughly and
return it to the pot, off heat, add tuna mixture to the pot and toss
to combine; cover the pot and let mixture sit for a minute to heat
through. Season to taste with salt and more pepper flakes if you wish.
Leftovers are delicious served as a salad with mustard mayonnaise
dressing or with a vinaigrette; chopped fresh tomatoes are a nice
addition as would be chopped fresh parsley. Yield: 4 servings
Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved Recipe By
: COOKING MONDAY TO FRIDAY SHOW #MF6761 Posted to MC-Recipe Digest V1
#305 Date: Sat, 16 Nov 1996 18:02:06 -0500 From: Gail Shermeyer
<4paws@netrax.net>
A Message from our Provider:
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