Tuna & Sweet Pea Orecchiette with Lemon-Dill Sauce
Prep Time: 35 min
Total Time: 35 min
Serves: 4
12 spears asparagus, chopped
3 cups orecchiette (or medium-size shell) pasta, cooked al dente
10 to 12 oz canned Italian tuna in oil, drained and flaked (reserve the oil)
1 1/2 cups frozen green sweet peas, thawed
2 Tbsp capers (optional)
Salt to taste
Pepper to taste
For the lemon-dill vinaigrette:
Juice of 1 lemon, or more to taste
3 Tbsp reserved tuna oil
3 Tbsp chopped fresh dill
1. Wrap chopped asparagus loosely in damp paper towels and microwave on high for 1 minute. (Or leave the asparagus whole so it's a finger food!) Place in a large bowl with all the remaining pasta ingredients.
2. Whisk together the dressing, then toss with the pasta salad. Serve at room temperature or chilled.
Ideas for pick eaters: Set aside some of the noodles and peas. Toss with a bit of the lemon-dill dressing or just a squeeze of lemon and some butter. Top with grated parmesan.
Parenting: Early Years, August 2010, p. 74.
