Sweet Pea and Tuna Pasta

We seem to have a very full fridge right now, so this week's meals are an attempt to eat our way to clearing it out a bit. First thing was a bag of sweet peas that were over a week old and really needed to be eaten. Matt suggested pairing them with some tuna and I've been loving them in pasta, so this quick dish came about.

This is by no means a tuna casserole. It is surprisingly light for a creamy pasta which is good for this time of year. What we both really loved was the tang in the sauce from the sour cream, lemon and capers. That tang really brightens this pasta. You could use shelled or frozen peas in this pasta, but you wouldn't get the same crunch that the pods provide.

Sweet Pea and Tuna Pasta
This pasta comes together in about 15 minutes making it perfect for a busy night.

4 oz penne pasta (or shape of choice)
1/2 T olive oil
6 - 7 oz sweet or sugar snap peas, trimmed & strings removed, slice in half if large
1/2 T all-purpose flour
1/2 c milk
1/4 c sour cream
1 T lemon juice
1 T capers, roughly chopped
6.4 oz package of tuna packed in water
salt
pepper

Cook pasta according to the directions.

While the pasta is cooking, heat the olive oil over medium-high heat in a large skillet. Add the peas and sauté until crisp tender, 3 - 4 minutes. Reduce heat to medium. Sprinkle with the flour. Cook while stirring for another minute. Stir in the milk and sour cream. It should thicken slightly. Stir in the lemon juice and capers. Add the tuna. Season generously with fresh pepper and salt to taste. Keep warm until the pasta is done.

When the pasta is done, drain it completely. Stir the pasta into the sauce.

Makes 2 servings.

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