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Ingredients
Method
- 400g frozen peas
- 400g tuna chunks in olive oil, flaked
- 1 crushed garlic clove
- 25g basil leaves
- 4 sprigs of mint, leaves picked
- 1 lemon, zest and juice
- 280g conchiglie pasta or similar
- 400g asparagus spears, cut into thirds
- 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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