Tuna and pea pasta for a school packed lunch


  • 50g penne pasta
  • 50g frozen british garden peas
  • 50g skipjack tuna in springwater drained and flaked
  • 50g light soft white cheese


  1. Cook the pasta cording to pack instructions adding the peas for the last minute of cooking. Drain and run under cold water to cool quickly.
  2. Stir through the tuna and soft white cheese until evenly distributed. Let it cool then transfer to a cool airtight container.

Leave a Reply

Your email address will not be published. Required fields are marked *