Posted on May 9, 2017
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
- 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.
- Stir through the tuna and soft white cheese until evenly distributed. Let it cool then transfer to a cool airtight container.