Asparagus, Tuna and Smashed Peas Pasta

Blanch the peas in boiling water for 3 mins, then drain and tip about ¾ of them into a food processor with 2 tsp of oil from the tuna, the garlic and almost all the basil and mint. Pulse to a rough paste, then scoop into a bowl and stir in the reserved peas, some seasoning and the lemon juice.
Meanwhile, boil the pasta in salted water until al dente, then drain and reserve a cup of the cooking water. Heat 1 tsp of oil from the tuna can in a frying pan, then fry the asparagus spears for 5 mins. Remove from the heat and stir into the drained pasta, then mix in the pea mixture and a splash of cooking water. Fold in the tuna chunks and serve with some torn herbs and the lemon zest sprinkled on top.

20 mins

4 serving

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