There is something quite nostalgic about this recipe. I remember eating this and many similar recipes at family gatherings growing up as a kid. It's not hard to figure out why it was a popular one - it's pretty damn good, and doesn't make much time to produce a dish large enough to feed many.
This pasta dish is a great main or side dish for those summer picnics on the bold coast of Maine or lakeside. (Can you tell where my mind is at 😉?) It can be served both warm or cold.
Prep Time: 20 mins
Makes: 6 servings
1 of pasta of your choice
1 can sweet peas
2 cans of tuna
1/4 cup of parmesan cheese
1/2 tbsp Organic Alaria Flakes
2 tbsp of olive oil
Salt & pepper to taste
Optional adds: avocado, celery, lemon juice, red pepper flakes
Begin by boiling water and cooking a pasta of your choice. We choose gemelli pasta made in Maine by Nomad Pasta Co.
Strain pasta and put into a large bowl. Open can of peas and tuna. Drain water out of all cans and immediately add to the bowl of hot pasta and stir well. Add parmesan cheese, salt and pepper, and olive oil to large bowl. We used truffle infused olive oil which was *chef's kiss*, but any will do.