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Pasta With Tuna, Almonds and Peas (GF)

  • 350g gluten free or regular pasta
  • 1 cup frozen peas
  • 190g can tuna in springwater, drained
  • 125g or about 8 cherry tomatoes, halved
  • ⅓ cup toasted slivered almonds
  • ¼ cup chopped flat leaf parsley
  • 1 tablespoon extra virgin olive oil
  • 1 medium carrot, 1 red and 1 green capsicum, cut into sticks to serve

Cook pasta in a large saucepan of boiling water for 12 minutes or until al dente. Drain, reserving 2 tablespoons cooking liquid, then set aside and keep warm. Simmer the peas until cooked through, then drain.

To serve, toss the pasta with the peas, tuna, cherry tomatoes, almonds, parsley and oil and serve immediately with vegetables sticks.

Serves 4 -10g nuts per serve

NUTRIENT content per serve

Energy 2130kJ (507kcal), Protein 26g, Total fat 13g, Saturated fat 2g (15% of total fat), Monounsaturated fat 7g, Polyunsaturated fat 2g, Carbohydrates 67g, Fibre 9g, Sodium 60mg