This Tuna and Lemon speedy pasta sauce tastes zingy and fresh and immediately lightens any dish. As it’s so quick to prepare, make sure your pasta is almost ready before you start the sauce.
Ingredients
200g conchiglie (shell) pasta
Zest and juice of 1 unwaxed lemon
½ bunch flat leaf parsley, chopped
200g conchiglie (shell) pasta
160g tin tuna in olive oil
METHOD
COOK the pasta in a pan of boiling salted water for 8-10 minutes or until al dente.
GENTLY heat the zest and juice of the lemon in a frying pan and add the tuna along with its oil for 1 min just before the pasta is ready.
SCOOP out the cooked shells with a slotted spoon and a splash of the cooking water and add to the warmed lemon and tuna, toss well
SEASON and stir through the parsley.
DIVIDE between two and scatter with plenty of pepper.
Ingredients
200g conchiglie (shell) pasta
Zest and juice of 1 unwaxed lemon
½ bunch flat leaf parsley, chopped
200g conchiglie (shell) pasta
160g tin tuna in olive oil
