Tuesday, 13 September 2011

Spring Tuna Spaghetti

This recipe was a bit of a throw-together but it was absolutely delicious. The capers and lemon zest gave it a wonderful flavour, and the asparagus added a beautiful Spring crunch. 

1 bunch asparagus, chopped
3 spring onions, chopped
1/2 onion
2 garlic cloves
1 cup white wine
1/2 cup vegetable stock
185g tuna in spring water
1 teaspoon of capers
big handful of rocket
1 tablespoon of light double cream
1/4 cup grated parmesan cheese
1/2 teaspoon chilli flakes
1 tablespoon of olive oil
zest of one lemon
spaghetti

1. Process onion, garlic cloves and chilli flakes
2. Heat oil in a pan and add the processed ingredients and fry for 5 minutes.
3. Bring water to the boil and add spaghetti. 
4. Add white wine, stock, capers and lemon zest to the pan and simmer. 
5. After a few minutes add the spring onions, stirring frequently. 
6. After another few minutes add the asparagus.
7. When the pasta is almost ready add the rocket, tuna and double cream to the sauce.
8. Once pasta is cooked add to the sauce, along with a quarter cup of the pasta water and the parmesan cheese. Mix pasta through so the sauce is evenly spread throughout. 
9. Eat up and enjoy!


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