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Lunch / Dinner

Creamy Shells & Tuna

Include canned tuna in your repertoire in a fresh, new way with this take on tuna and noodles. Toss shell pasta and hearty tuna with a rich, creamy mustard sauce, then top it off with a crunchy walnut gremolata bursting with the fresh flavors of lemon and parsley.

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Ingredients

FOR THE GREMOLATA, COMBINE:

FOR THE PASTA, COOK:

SWEAT:

DEGLAZE:

STIR IN:

Instructions

For the gremolata, combine walnuts, parsley, and zest.

For the pasta, cook shells in a pot of boiling salted water according to package directions; drain, reserving ¼ cup pasta water.

Sweat shallots and garlic in oil in a skillet over medium heat until shallots soften, 7–8 minutes.

Deglaze skillet with vermouth, increase heat to high, and reduce until nearly evaporated, 3 minutes. Add cream, broth, and mustard; boil sauce until thickened, about 5 minutes.

Stir in shells, tuna, and lemon juice; season with salt and pepper. Add pasta water to reach desired consistency. Top servings with gremolata.

Nutritional Facts

Tags: Lunch, Dinner, Italian, Pasta

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