March 24, 2021

Pasta with Green Beans and Tuna

I think of this as a spring meal. It's light, but has the oily richness of the olives and tuna, so not too light. It's full of flavor and different textures-- curly pasta, still-crisp green beans, crunchy almonds. With parsley and beans it's full of green, so doesn't even need a salad and works as a one-dish meal. It's simple, and easy, and quick, and so few things are. And it's just as delicious warm, for dinner, as cold, the next day for lunch. Don't forget to taste for seasoning. An extra sprinkle of salt on top at the table is often needed to bring all the flavors together. 

Pasta with Green Beans and Tuna
from Everyday Food, June 2010

12 oz. fusilli or short pasta
8 oz. green beans, trimmed and halved
12 oz. tuna, drained
1/4 C e-v olive oil
1/4 C natural almonds, chopped and toasted
3 T chopped fresh parsley
2 t lemon zest
4 t lemon juice
4 small garlic cloves, minced
1/4 C chopped olives or capers 

In a large pot of boiling salted water, cook pasta according to package instructions, adding green beans 1 minute before end of cooking. Meanwhile, in a medium bowl, combine ALL other ingredients; season with salt and pepper. Drain pasta and beans and add to tuna mixture. Stir to combine. Taste for seasoning and as salt as needed. 

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