Ingredients
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8 oz spaghetti
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1 onion
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2 cloves garlic
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1/3 cup olive oil plus 2 tbsp
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3 (2.6 oz) pouches of tuna packed in water, drained
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2 cups frozen peas, thawed
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3/4 cup roasted salted shelled pistachios
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1/4 cup dill
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2 cups baby arugula
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Pecorino cheese, to serve
Steps
1
Cook the pasta according to package directions until al dente.
2
While pasta cooks, slice the onion and mince the garlic. Heat 2 tbsp oil in a pan over medium heat and sauté the onion until soft, about 4 min. Add the garlic and sauté for an additional 2 min., stirring frequently.
3
In a food processor, combine the tuna, peas, pistachios, ½ of the dill, 1/3 cup oil and a few grinds of black pepper and process until you get a smooth sauce.
4
Drain the pasta and toss with the onion and garlic, arugula, and tuna sauce. Sprinkle with the remaining dill. Serve with shaved pecorino cheese, if desired.
