Green pea cream sauce with tuna on pasta

Ingredients for 4 servings:

• 300 g peas, young (frozen, not canned!)
• 1 tbsp, leveled vegetable broth, instant
• 250 ml water
• 250 g sweet cream
• some water or milk
• e.g. salt and pepper
• 1 tsp sugar
• 2 cans of tuna, natural, without oil
• 500 g pasta
• 2 tbsp, leveled salt
• 3 liters of water

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

very easy and quick to prepare

Bring 1/4 liter of water with instant broth to a boil, add the frozen peas, and cover. Cook over low heat for 8 minutes (the timer starts when the broth returns to a boil). Puree the peas and broth with a hand blender until lump-free, gradually adding the cream. Thin with a little water or milk if the sauce is too thick. Season with pepper and sugar, and add more salt if desired. Drain the tuna and lightly shred it with a fork. Cook the pasta in salted water (3 liters of water with 2 tablespoons of salt). I prefer tagliatelle or spaghetti. Drain and arrange in a ring on deep plates. Place a portion of the pea and cream sauce in the center and top with a portion of tuna pieces. TIP: Colorful pasta looks very nice; garnish with corn kernels, diced red bell peppers, and basil leaves, or if you like, fine chili rings. I once dared to try black spaghetti, which contrasted impressively with the green sauce and the yellow-red vegetable decoration, but the reaction of the guests revealed certain inhibitions at the sight… The pea and cream sauce and tuna have a total of 1375 kcal, which equates to about 344 kcal each for four portions without pasta.