Friday's recipe (11/16/12): Farfalle (Bow Tie) Pasta with tuna and white beans
1 pound of Farfalle pasta cooked al dente 2 15 oz cans of Cannellini (white kidney beans), rinsed and drained 3/4 Cup olive oil 1/2 Cup lemon juice 4 medium garlic cloves crushed 1/4 Cup Italian flat leaf parsley chopped 1 6 1/2 oz. can good quality tuna drained 2 medium scallions, chopped 1 tsp salt Freshly ground black pepper
In a large skillet or saucepan, combine the beans, olive oil, lemon juice,garlic and parsley. Cook over low heat till beans are hot, about 5 minutes. Toss beans mixture with cooked pasta. Break tuna on top in coarse chunks. Mix one more time. Garnish with more chopped parsley, scallions and black pepper. Enjoy!
Serves 4 -6
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