Creamy Tuna Pasta with Peas

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  8 oz Rotini Pasta
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  2 tbsp Unsalted Butter
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  2 Garlic(6g)
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  1 cup Peas, Sweet, Frozen
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  1 cup Half and half cream
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  0.5 cup Parmesan Cheese

  Grated Parmesan — the shelf-stable canister is fine for cooking.

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  12 oz Canned Tuna

Instructions

1. 1Bring a large pot of salted water to a boil over high heat. Add the rotini pasta and cook 8–10 minutes, stirring occasionally, until al dente (tender but still slightly firm to the bite). Drain in a colander and set aside.
2. 2While the pasta cooks, melt the butter in a large skillet over medium heat. Add the minced garlic and sauté 1 minute, until fragrant and soft but not browned.
3. 3Add the frozen peas to the skillet, season with salt and pepper, and cook 2–3 minutes over medium heat, stirring occasionally, until heated through.
4. 4Pour the half and half into the skillet and bring to a gentle simmer over medium heat, stirring frequently, for 3–5 minutes until the sauce reduces slightly and coats the back of a spoon.
5. 5Add the drained pasta to the skillet, sprinkle the grated Parmesan over top, and stir continuously over medium heat for 1–2 minutes until the Parmesan melts and the sauce becomes creamy. Taste and adjust salt and pepper as needed.
6. 6Fold in the drained tuna gently, breaking up any large chunks while stirring, until evenly distributed throughout the pasta.
7. 7Divide the creamy tuna pasta evenly into 4 airtight containers while hot. Cool to room temperature before sealing and refrigerating.