Creamy Tuna Pasta with Peas
Cook Time 10 minutes
1 onion, chopped
1 x 185g can of tuna in spring water
½ cup frozen baby peas
2 large handful of baby spinach
200ml thickened or cooking cream
1 pinch of nutmeg
1 large handful of freshly grated Pecorino
300g short pasta (like spirals)
Salt and pepper
Melt the butter in a large frypan and fry the onions until softened.
Add the peas, tuna, nutmeg, salt and pepper, then add the cream and allow to come to the boil.
Add the spinach and stir together with the sauce. Add the cheese.
Cook the pasta in boiling salted water as per packet cooking instructions.
Once the pasta is al dente, place the drained pasta into the sauce with a little pasta water. Serve with a little extra grated cheese.