Creamy Tuna Pasta with Peas and Parmesan

Ingredients

• 8 oz. pasta
• 2 Tbsp butter
• 2 cloves garlic, minced
• 1 cup frozen peas
• 1 cup half and half
• 1/2 cup shredded Parmesan
• 12 oz. can solid albicore tuna, drained

Directions

1. Set a pot of water over high heat and bring it to a boil for the pasta. Stir in the pasta, then keep it boiling until tender. Pour the pasta into a colander to drain.
2. While the pasta cooks, start the sauce. Place the butter and minced garlic in a large skillet, then cook for about 1 minute over medium heat, until the garlic has softened and smells fragrant without taking on color.
3. Stir in the frozen peas, then add a pinch of salt and pepper. Cook for a couple minutes longer, until the peas are hot.
4. Pour the half and half into the skillet. Bring it to a simmer, stirring often so it does not form a skin on top or scorch underneath. Simmer for about 3-5 minutes, until it has reduced a little.
5. By now, the pasta should be cooked and drained. Transfer it to the skillet and toss everything together. Scatter the Parmesan over the pasta, then stir again, letting the heat melt it into the sauce. When the cheese has melted, take the skillet off the heat. Taste, then add a pinch of salt and pepper if it needs it.
6. To finish, add the drained tuna and gently fold it through the pasta. If you have whole tuna chunks, break them apart a bit as you stir. If the tuna is chunk light and already in smaller pieces, be gentle so it does not break down too much. Bring it to the table warm.