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.