 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 5 |
|
Ingredients:
2 cups small red potatoes, quartered (about 10 ounces) |
2 cups (1-inch) cut green beans (about 1/2 pound) |
3 tablespoons olive oil, divided |
1/3 cup diced shallots |
3 garlic cloves, minced |
4 cups uncooked cavatappi (spiral-shaped pasta) |
2 tablespoons minced fresh or 2 teaspoons dried tarragon |
2 tablespoons coarse-grained mustard |
1 tablespoon white wine vinegar |
1/2 teaspoon salt |
1 (9-ounce) can solid white tuna in water, drained |
freshly ground pepper |
Directions:
1. Place potatoes in a medium saucepan. Cover with water; bring to a boil. Reduce heat; simmer 7 minutes. Add beans; cook an additional 3 minutes or until beans are crisp-tender. Drain.
2. Heat 1 tablespoon oil in saucepan over medium heat. Add shallots; saute 3 minutes. Add potatoes, beans, and garlic; cook 3 minutes, stirring occasionally.
3. Cook pasta according to package directions, omitting salt and fat. Drain; set aside.
4. Combine 2 tablespoons oil, tarragon, mustard, vinegar, and salt; stir well. Combine pasta, potato mixture, and tuna in a large bowl; toss well. Drizzle mustard mixture over pasta mixture, tossing gently to coat. Serve with freshly ground pepper.
|
|