Pasta with Pea Pesto and Tuna Balls
Ingredients
- 2 7-ounce tuna cans, drained.
- ¼ cup finely chopped onion
- ¼ teaspoon garlic powder
- 1 teaspoon yellow mustard
- 2 large eggs beaten
- 1 teaspoon freshly squeezed lime juice
- Salt and pepper
- ¾ cup bread crumbs
- Olive oil
- 1 10-ounce package frozen peas, defrosted
- 1 garlic clove
- ½ cup grated Asiago cheese
- ½ cup walnuts
- 1 tablespoon lemon juice
- Salt and pepper
- ⅓ cup olive oil
- 1 pound your favorite pasta
Instructions
- Bring a large pot of water to a boil over high heat. Add the 2 Tbs. salt and the pasta to the boiling water. Cook, stirring occasionally to prevent sticking, until al dente, according to the package instructions. Drain, reserving about ½ cup of the cooking water.
- In a serving bowl, mix ¼ cup of the cooking water with 2 cups of the pesto. Store the rest for another use. Add the drained pasta and toss to combine.
- Add as much of the remaining cooking water as needed to loosen the sauce. Serve with tuna ball on top.
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