Smashed pea, tuna & asparagus pasta
Brimming with spring flavours, this quick pasta is a real crowd-pleaser. Leftovers can be boxed up and enjoyed for lunch the next day. Swap the rigate for Essential Gnocchi, if you’d rather
- Prepare5 mins
- Cook20 mins
- Total time25 mins
- 375g frozen Essential Garden Peas
- 2 200g cans Essential Tuna Chunks In Olive Oil, drained, oil reserved and roughly flaked
- 1 small clove garlic, crushed
- 25g pack basil, leaves only
- 4 sprigs mint, leaves only
- 1 unwaxed Essential Lemon, finely grated zest and juice
- 280g lumache rigate
- 2 230g bunches asparagus, woody stems trimmed
Cook the peas in boiling water for 3 minutes, then drain. Tip 3/4 into a food processor. Add 2 tsp oil from the tuna, the garlic and most of the basil and mint, then pulse to give a rough paste. Scoop it into a bowl, add the reserved peas, then season and add the lemon juice to taste.
Boil the pasta in salted water for 13 minutes, or until tender. Scoop out a mugful of cooking water before draining.
Meanwhile, warm 1 tsp oil from the tuna in a large frying pan. Cut the asparagus into 6cm lengths, then fry it for 4-5 minutes, until just tender and beginning to catch in places. Turn the heat off and add the drained pasta, the pea mixture, and a little pasta water to loosen. Fold in the tuna. Serve with the reserved mint and basil, roughly torn over the top, then finish with the lemon zest and some black pepper.
This recipe works brilliantly as a vegetarian or vegan dish. Simply leave out the fish and try crumbling over a little Essential Greek Feta (or vegan alternative) or sprinkling with a handful of toasted breadcrumbs and seeds before serving.
Typical values per serving when made using specific products in recipe