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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