The creamy pasta with tuna, peas and cheese is an easy and tasty first course that allows you to put a delicious dish on the table in just a few minutes.
It’s a homemade first course to prepare with short pasta like gramigna, orecchiette, etc.
Which ingredients should you use to make quick and simple tuna pasta?
First of all you can vary the creamy component using instead of cream cheese like Philadelphia or Exquisa mascarpone, cooking cream or robiola — it depends on the pleasantness these ingredients give to your palate.
Instead of oil-packed tuna you can also use tuna in water, always draining the jar well and roughly flaking it.
Pisum sativum is the scientific name of both the dwarf and the climbing varieties of the pea, which can reach up to 2 meters in height.
The now numerous cultivars differ according to color, pod shape and also by the number of peas inside, which range from 6 to 10.
How to prepare peas?
Very simply: after shelling them you can sauté them in butter, or braise them and, if very fresh, even use them raw (my mother would have done this brilliantly).
Don’t throw away the pod: boiled, pureed and then passed through a sieve, it’s excellent as a velouté!
I suggest other quick first-course recipes such as:
PENNETTE WITH HAM CREAM
QUICK PASTA WITH TUNA AND CHERRY TOMATOES
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QUICK PASTA WITH TUNA, PEAS AND CHEESE
- Difficulty: Very easy
- Cost: Very affordable
- Preparation time: 5 Minutes
- Cooking time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 11 oz Pasta (for me farfalle)
- 1 cup Peas (for me frozen but fresh are perfect.)
- 7 oz Tuna in oil (in glass for me)
- 6 oz Creamy cheese
- 1 Shallot
- to taste Chopped parsley
- to taste Extra virgin olive oil
- to taste Salt
- to taste Pepper
Tools
- Casseruole dai bordi alti
Preparation
To prepare the quick pasta with tuna, peas and cheese finely chop the shallot and put it with a drizzle of extra virgin olive oil in a pan and let it brown.
Drain the tuna in oil well and add it to the browned shallot base, leaving it on the heat for just a few minutes.
Meanwhile, cook the chosen pasta in plenty of salted water as usual and add the peas if they are frozen like mine.
If you use fresh peas you can boil them or cook them separately in a small pan with a little olive oil, seasoning with salt and pepper.
Drain the farfalle al dente together with the peas, keeping everything moist.
Pour everything directly into the pan with the sauce where you have already added the creamy cheese, which will have softened slightly in the meantime.
Toss the pasta with the peas, tuna and cheese, then serve at the table after sprinkling the tuna pasta with freshly chopped parsley!
A simple, creamy and very appetizing first course that the whole family will love…
Enjoy your meal!
Annalisa
