Straight from the pantry, this dinner is easy to whip up and comes together in the time it takes the pasta to cook.
1 lb farfalle pasta
2 cups frozen peas
1/4 cup olive oil
4 cloves garlic, finely chopped
2 (5 oz) cans tuna in olive oil (do not drain)
2 tbsp lemon juice
Cook the farfalle according to package directions. One minute before pasta is cooked, add the peas to the boiling water. Reserve ½ cup pasta cooking water. Drain pasta and peas well.
Meanwhile, in a 10-inch skillet, heat the oil on medium. Add the garlic and cook 2 min., until golden, stirring often. Add the tuna. Cook 2 min., stirring and breaking up tuna. Remove from heat and stir in the lemon juice.
Toss the cooked farfalle and peas with the tuna mixture until well combined, adding pasta water if needed. Season with salt and pepper to taste.
For even brighter lemon flavor, add some grated zest in addition to the lemon juice.