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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
High in protein
2 of your 5 a day
Serves4
CourseLunch
Prepare5 mins
Cook20 mins
Total time25 mins
Ingredients
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
Method
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.
Cook’s tip
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.
