Cold pasta is a perfect summer dish for hot days, easy to prepare and always appreciated. Today I offer you a delicious and complete recipe, enriched with tuna, peas, and arugula, which will add a touch of freshness and flavor to your table. This cold pasta is also an ideal option for a picnic or outdoor lunch, as it can be prepared in advance and enjoyed at room temperature.
A simple and quick recipe to make, but with a tasty result.
- Difficulty: Very Easy
- Cost: Economical
- Rest time: 5 Minutes
- Preparation time: 30 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Summer
- Energy 626.95 (Kcal)
- Carbohydrates 40.59 (g) of which sugars 7.84 (g)
- Proteins 34.57 (g)
- Fat 37.17 (g) of which saturated 8.12 (g)of which unsaturated 25.43 (g)
- Fibers 6.28 (g)
- Sodium 645.41 (mg)
Indicative values for a portion of 200 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 11.25 oz pasta (farfalle)
- 7 oz canned tuna in oil
- 8.82 oz peas (fresh or frozen)
- 1.76 oz arugula
- 1.76 oz pine nuts (50)
- 1.76 oz pine nuts
- 3.53 oz Parmigiano Reggiano DOP
- 1.41 oz white onion
- 1 clove garlic
- 2 tbsp olive oil
- 2 tsp honey
- 2 tbsp white wine vinegar
- 1 tsp salt
- 1 to taste pepper
Tools
- 1 Pot pot
- 1 Colander colander
- 1 Knife knife
PROCEDURE
In a non-stick pan, toast the pine nuts over medium heat until golden brown, then set aside to cool.
In a large pot, bring plenty of salted water to a boil and cook the pasta according to the package instructions. Add the peas in the last 3-4 minutes of cooking.
Drain the pasta and peas and cool them under running water. Set aside in a salad bowl.
In a pan, sauté the chopped onion and garlic in extra virgin olive oil until golden brown.
Add the honey, vinegar, salt, and pepper, mix well, and cook for a couple of minutes.
Add the drained tuna to the pan and mix gently until well combined.
Pour the tuna sauce over the cooled pasta and peas, add the arugula and grated Parmigiano Reggiano, mix gently.
Garnish the pasta with the toasted pine nuts and serve cold.
The cold pasta with tuna, peas, and arugula is ready to be enjoyed!
