Linguine With Tuna And Peas
|Green peas||1⁄2 Cup (8 tbs) (Fresh / Frozen)|
|Skim milk||3⁄4 Cup (12 tbs)|
|Canned chunk light tuna packed in water||5 Ounce, drained and flaked (1 Small Can)|
|Grated parmesan cheese||3 Tablespoon|
|Black pepper||1⁄4 Teaspoon|
Cook the linguine according to package directions, omitting the salt.
Drain, rinse under cold running water, and drain again.
Meanwhile, in a small saucepan, bring 1 cup unsalted water to a boil, add the peas, and cook, uncovered, for 1 minute; drain and set aside.
In a heavy 10 inch nonstick skillet, whisk the milk into the flour and cook, stirring constantly, over moderate heat until slightly thickened about 2 minutes.
Add the peas and cook 30 seconds longer.
Add the pasta, tuna, cheese, and pepper, toss well, and heat through but do not boil about 5 minutes.