So I’m a bit of a brat on Sundays… Sundays are tainted and evil… Especially Sunday evenings when the weekend is coming to a close and the work week is looming. By default, Sunday’s have become pasta for dinner days… Pasta dishes are quick and easy to make and there’s usually leftovers to take to work the next day, but most importantly, pasta is yummy and tasty and awesome!
Now most people have their own version of a tuna pasta, but since this particular version tends to get gobbled down by everyone faster than any other, I decided to share this particular pasta recipe first.
Tuna, Ricotta and Pea Pasta
- 500g Spaghetti
- 250g Fresh Ricotta
- 185g Chilli Tuna (oil reserved)
- 1 Cup Frozen Peas
- 2 Tablespoons Lemon Oil (or ½ Tablespoon Fresh Lemon Juice + 1 Tablespoon Olive Oil)
- Salt and Pepper (to taste)
- Cook pasta as per package directions or as per your liking.
- Meanwhile, slightly mash the ricotta in a small bowl and add the lemon oil. Stir to combine. Sprinkle with salt and pepper. Set aside.
- Reserve the oil from the chilli tuna and gently flake the tuna with a fork.
- Add the frozen peas to the cooking pasta approximately two minutes before the pasta is ready. Drain and return to the saucepan.
- Drizzle the pasta and peas with the reserved chilli tuna oil and toss to coat the pasta. (This will add additional heat and stop the pasta from clumping together as this is a ‘dry’ sauce.)
- Add the ricotta and the flaked tuna. Toss the pasta to mix.
- Serve with a salad (my favourite salad with this pasta dish is a baby spinach, avocado and walnut salad).