Tuna And Vegetable Fettuccine With Lemon Breadcrumbs

By á-174942

Ingredients

• 7 tablespoons butter
• 1 tablespoon grated lemon peel
• 2 cups fresh breadcrumbs
• Salt to taste
• Freshly-ground black pepper to taste
• 2 cups whipping cream
• 8 ounces cherry tomatoes halved
• 1 cup frozen petite peas thawed
• 1 pound fresh tuna cut into 1/2" pieces
• 1 pound fresh fettuccine
• 1 cup freshly-grated Parmesan cheese
• 2 tablespoons fresh minced parsley

Details

Servings 6

Preparation

Step 1

Melt 4 tablespoons butter in heavy medium skillet over medium heat. Add lemon peel; sauté 1 minute. Add breadcrumbs; sauté until golden, about 5 minutes. Season with salt and pepper.

Combine cream, tomatoes, peas and 3 tablespoons butter in large deep skillet. Simmer over medium heat until sauce begins to thicken, about 3 minutes. Add tuna and simmer until tuna is cooked through, about 3 minutes. Season to taste with salt and pepper.

Meanwhile, cook pasta in large pot of boiling salted water until just tender. Drain. Add pasta, cheese and parsley to sauce; toss. Season with salt and pepper. Divide pasta among plates. Sprinkle with lemon breadcrumbs and serve.

This recipe yields 6 servings.