Pasta with tuna, almonds and peas
Pasta with tuna, almonds and peas
Ingredients
- 350g gluten free or regular pasta
- 1 cup frozen peas
- 190g can tuna in spring water, drained
- 125g or about 8 cherry tomatoes, halved
- ⅓ cup toasted slivered almonds
- ¼ cup chopped flat leaf parsley
- 1 tbsp extra-virgin olive oil
- 1 medium carrot, 1 red and 1 green capsicum, cut into sticks to serve
Method
- Cook pasta in a large saucepan of boiling water for 12 minutes or until al dente. Drain, reserving 2 tablespoons cooking liquid, then set aside and keep warm.
- Simmer the peas until cooked through, then drain.
- To serve, toss the pasta with the peas, tuna, cherry tomatoes, almonds, parsley and oil and serve immediately with vegetables sticks.
| Nutrients per serve | |
| Energy | 2130 kJ |
| Protein | 26 g |
| Fat | 13 g |
| Saturated fat | 2 g |
| Carbohydrate | 67 g |
| Sugars | - |
| Dietary fibre | 9 g |
| Sodium | 60 mg |
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