Tuna & Pasta Parmigiana

By polledl

Ingredients

• 1 (9-ounce) package refrigerated fresh angel hair pasta
• 4 tablespoons butter
• 2 large cloves garlic, minced
• 1 cup whipping cream
• 1 cup frozen peas
• 1/4 teaspoon salt
• 1 (6-ounce) can white tuna in water, drained
• 1/4 cup grated Parmesan cheese, plus additional for serving
• 1/8 teaspoon black pepper

Details

Servings 2
Adapted from keyingredient.com

Preparation

Step 1

1.Fill large deep skillet three-fourths full with water. Cover skillet and bring water to a boil over high heat.

2.Add pasta to skillet; boil until tender but firm to the bite, about 1 to 2 minutes. Do not overcook. Drain pasta. Rinse with cool water; drain again; set aside.

3.Add butter and garlic to skillet; cook over medium-high heat until butter is melted and sizzling, about 5 minutes. Stir in cream, peas and salt; bring to a boil.

4.Break tuna into chunks and stir into mixture in skillet. Stir in 1/4 cup Parmesan. Return pasta to skillet; cook until heated through, about 5 minutes; toss gently. Serve pasta with additional grated Parmesan and sprinkle with black pepper.