The taste of this pasta will keep you coming back for just one more bite everytime. It is creamy, but not too rich with the right amount of cheese and spices. It reminds me of my childhood. In those days (not that I’m that old!), we would add a creamy mushroom or celery soup, but I opt to make it as fresh and healthy as possible with no added preservatives. Here are the directions.
Start by opening 2 cans of tuna, drain the water and pour both cans into a colander and rinse with cold water. Press out all the excess water and let this drain in the sink for 10 minutes.
In the meantime, put on a large pot of water and bring it to a boil. Cook roughly ¾ of the box of pasta shells. Be sure to generously salt the boiled water with table salt.
Once the tuna has drained, pour it into a large bowl. Squeeze in half of a lemon, and a few drizzles of olive oil, and a few dashes of sea salt and black pepper to taste.
In the microwave, cook the bag of peas according to the directions on the bag. Let these cool completely. Then add them to the tuna and gently mix these together.
While the pasta is cooking, shred ¼ of an 8 ounce block of cheese. Using a small pot, pour in ½ cup of milk and put on low heat. Be sure it doesn’t boil.
Once the pasta is finished drain it and leave it in the colander. Using the same pot, add the ¼ stick of butter, 1 tablespoon of flour, the warmed milk and the shredded cheese. Gently stir this until it forms a cream sauce. Then add the pasta back into the pot and mix well.
Once the cheese sauce has blended well with the pasta, add this to the tuna mixture and mix well, but don’t over mix it. Add more salt and pepper to taste.
This will be so yummy!!! It can be served warm, and even cold the next day. It has a taste that keeps you coming back for one more bite!