Ingredients
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3/4 lb dried pappardelle pasta
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1 tablespoon butter
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4 shallots, thinly sliced or 1/4 cup finely chopped red onion
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1/2 teaspoon kosher salt
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1/2 cup dry white wine
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1/2 cup chicken broth or 1/2 cup vegetable broth
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2/3 cup heavy cream
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1 cup frozen peas
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1/2 cup grated parmesan cheese
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2 (5 ounce) cans tuna, drained
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1 lb zucchini, about 3
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1/4 cup chopped chives
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3 tablespoons lemon juice
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2 tablespoons grated parmesan cheese
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additional salt and pepper, to taste
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1/4 teaspoon ground black pepper
Instructions
- Cook pasta in salted water until al dente, 8 to 10 minutes.
- Using a vegetable peeler, slice the zucchini into ribbons and set aside.
- Melt the butter in a large skillet over medium-high heat. Add shallots or onions, 1/2 tsp salt, 1/4 tsp pepper and saute until golden, about 5 minutes.
- Add wine and cook until it is almost all evaporated, 3 to 4 minutes. Add the broth and cook 2 to 3 minutes.
- Reduce heat to medium, add the cream and simmer until just thickened., 3 to 4 minutes.
- Add the peas and cook 1 minute.
- Add the 1/2 cup cheese and the tuna and cook until heated through, 1 to 2 minutes.
- Drain the pasta, reserving a few tablespoons of the cooking water, and add the pasta and reserved cooking water to the skillet.
- Add the zucchini, 3 tbl chives, and lemon juice, and toss gently. Correct seasonings.
- Transfer to a serving platter and sprinkle with remaining chives and 2 tbl parmesan.