Informations supplémentaires
30 min.
|
672 kcal
|
easy
|
|
Printable version
1. Cook the pasta
Bring a pot of salted water to a boil. Pour the pasta into the boiling water and cook for 10-12 minutes or until tender. Keep 1/4 2P | 1/3 3P cup of cooking water then drain.
2. Setup
Zest the lemon. Chop the garlic and the shallot. Drain the canned tuna.
3. Toast the panko
Warm up a drizzle of oil in a pan over medium-high heat. Toast the panko and the garlic for 3-4 minutes or until browned. Add salt. Remove from the pan.
4. Cook the shallot
Add a drizzle of oil to the pan and cook the shallot and the capers for 1-2 minutes. Add the cream, the green peas, the lemon zest and the tuna and let it simmer over medium-low heat for 2-4 minutes. Add salt and pepper.
5. Add the pasta
Turn up the heat to medium-high and add the cooked pasta and the cooking water to the same pan. Cook for 1-2 minutes. Meanwhile, toss the arugula with a drizzle of oil, some lemon juice (to taste) and black pepper.
6. Plate your dish
Serve the pasta and garnish with the arugula and the panko. Add some lemon juice, to taste. Bon appétit!
200gOrecchiette
170gCanned Tuna
15mlCapers
180mlCream 18%
60gArugula
120mlGreen Peas
0.5unitLemon
1unitShallot
30mlPanko Breadcrumbs
1unitGarlic Clove(s)
What you need
Pan, Pot, Strainer, Bowls.
672 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
89g
30%
fat
16g
25%
cholesterol
77mg
26%
fiber
6g
24%
protein
41g
saturated
8g
40%
sodium
276mg
12%
sugar
6g
trans
0g