Tinned Tuna and White Bean Pasta

• 350gfusilli or penne
• 150gfrozen peas
• 4 tbspolive oil
• 3garlic cloves, thinly sliced
• 1/2 tspchilli flakes
• 2 x 400gtins cannellini beans, drained and rinsed
• 2 x 145gtins tuna in spring water or oil, drained
• 1lemon, zest and juice
• 20gparsley, roughly chopped
• fine salt
• black pepper

Method

1. 1Bring a large pan of well-salted water to the boil. Cook the fusilli for 10 minutes until just tender with a little bite, adding the peas for the last 3 minutes. Before you drain, scoop out a mug of the cooking water.
2. 2While the pasta cooks, warm 3 tablespoons of the olive oil in a large frying pan over a low heat with the garlic and chilli flakes for 2 minutes until the garlic is pale gold and smells sweet. Keep the heat low; browned garlic turns bitter and there is nothing else to hide behind here.
3. 3Add the cannellini beans and 100ml of the pasta water and simmer for 3 minutes until the beans are hot and starting to split. Crush about a third of them against the pan with the back of a spoon; that is what turns the oil into a sauce.
4. 4Flake the tuna into the pan in big pieces and warm for 1 minute until heated through, without stirring it to mush.
5. 5Tip in the drained pasta and peas with the lemon zest, the juice of half the lemon, the parsley, the last tablespoon of oil and a splash more pasta water. Toss for 1 minute until the sauce turns glossy and clings to the pasta.
6. 6Taste; it should be sharp, garlicky and properly salted, so add salt, the rest of the lemon juice and plenty of black pepper as needed. Serve straight away.

Per serving

kcal

661

protein

33.8g

fibre

12.2g

carbs

87.8g

fat

18.3g