Linguine with Tuna and Peas
350 grams linguine
160 grams Rio Mare Solid Light Tuna in Olive Oil
1 celery stalk
200 grams fresh shelled peas
1 ripe tomato
30 grams extra virgin olive oil
1. Fill a large stockpot with water. Add salt and bring to a rolling boil. Add pasta and cook.
2. Wash vegetables. Cut carrot and tomato into cubes. Slice celery, mince onion and parsley.
3. Sauté vegetables (except parsley and tomato) in a saucepan with olive oil. Add peas and cook for about 10 minutes. Add salt and cubed tomato, drained tuna and parsley. Remove from heat after about a minute.
4. Drain pasta and season with mixture. Serve immediately and enjoy.
Another idea: substitute peas with zucchini sliced into julienne strips.