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Menu Plan for Spring II: Week 8, Wednesday

Pasta Primavera with Tuna

Cooking time:  30 minutes for menu          Cooking schedule: see below for instructions

     This a bit of a traditional 'Primavera', in that it has tomatoes and pepper in it.  It still reflects spring with the mangetout and asparagus. 

Pasta Primavera with Tuna

Total time: 30 minutes
     I've made this Primavera' a little more 'spring-like', added some tuna to make it a full main course rather than just a hearty side dish and finished it with a light egg/Parmesan sauce. 

 Ingredients:

• 1 1/4 cups (4.2oz, 125gr) bite size pasta, penne, rigatoni  
• 6oz (180gr) asparagus
• 1/2 red bell pepper
• 1 cup (4oz, 120gr) cherry or grape tomatoes
• 4oz (120gr) snow peas, mangetout
• 9oz (270gr) tuna, canned
• 2 tbs olive oil
• 1 egg
• 3/4 cup (3oz, 90gr) Parmesan, divided
• 2 tbs snipped fresh chives    substitute 1 tbs dried
• 2 tbs snipped fresh parsley  substitute 1 tbs dried

 Instructions:

• Cook pasta according to package directions. Drain.
• Grate Parmesan. 
• Open and drain tuna.
• Snip herbs.
• Trim snow peas and cut into half or thirds, diagonally. 
• Cut red pepper into matchsticks. 
• Cut tomatoes in half. 
• Snap off asparagus ends.  Peel if using white.  Cut asparagus into 1 1/2" (4cm) lengths.
• Bring a medium saucepan half full of water to a boil over medium high heat. 
• Add asparagus and boil for 2 minutes (3 for white). 
• Remove, drain, rinse thoroughly with cold water and drain again.
• Heat oil in a nonstick skillet over medium heat.  Add red pepper and sauté 2 minutes. 
• Add asparagus and snow peas and saute 5 minutes or until vegetables are lightly browned. 
• Add tuna, breaking it into large chunks. Keep hot.
• In medium bowl whisk egg well. 
• Add 1/2 cup Parmesan and whisk. 
• When pasta is done, drain, reserving 1/2 or all of the cooking water.  (We only want 1 tbs, but we want it boiling hot.) 
• Immediately put pasta into skillet with vegetables and toss well. 
• Slowly pour 1 tbs of hot pasta water into egg mixture, whisking. 
• Pour egg mixture over pasta, tossing well.  (Use tongs).  Toss in skillet 1 minute, to heat through, then quickly put into a serving dish. 
• Add tomatoes, herbs, toss to combine and serve, remaining 1/4 cup Parmesan on the side.

Cooking schedule: 30 minutes Assemble all food, utensils and serving dishes Utensils: measuring cups, spoons, knives, large skillet, medium saucepan, pot and colander for pasta Put water on high heat for pasta Heat water for asparagus Trim, cut asparagus Cut pepper Trim, cut snow peas Grate Parmesan Start to cook pasta Parboil asparagus, drain, rinse

Open, drain tuna      When pasta is 10 minutes from done: Whisk egg Add Parmesan to egg, whisk Sauté red pepper Add asparagus, mangetout, sauté Add tuna to skillet, break up Drain pasta, reserving some cooking liquid Add pasta to pan, stir Add 2 tbs hot cooking water to egg, whisk Add egg/Parmesan to pasta, stir well Put pasta in bowl, add tomatoes, herbs Sprinkle with remaining Parmesan, serve

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By Katie Zeller

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