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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 4 |
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This simple recipe keeps the use of pots and pans to a minimum, cutting down on the washing up time. From Good Food Magazine. PaulaG tried this and used asparagus in place of the beans. Sounds like a great idea to me! Ingredients:
350 g pasta shells |
200 g fresh green beans, trimmed and cut into short lengths |
200 g tuna in vegetable oil |
1 lemon, zest of, grated zest |
1 1/2 tablespoons capers |
1/8 teaspoon dried chili, crushed |
olive oil, for drizzling |
Directions:
1. Cook pasta in boiling water for 8 minutes.
2. Add beans and cook for a further 3 minutes until both pasta and beans are just tender.
3. Meanwhile, tip the tuna and its oil into a bowl and flake the fish, keeping the pieces quite large.
4. Stir in the lemon zest, capers, chillies and plenty of salt and pepper.
5. Drain the pasta and beans, return them to the pan and toss with the tuna mixture.
6. Drizzle with a little olive oil if mixture seems dry and serve.
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