INDIAN SUMMER PASTA RECIPE

The days are getting shorter in Montana but the afternoons and evenings are still warm enough for an easy pasta dish that can be served at room temperature or chilled.  This recipe uses ingredients that we love at Thistle Creek – Bella Cucina’s Mint Pistachio Pesto and Preserved Lemons.  This is easy and a keeper.  

Ingredients:

• 1-2 cans drained albacore tuna
• 1 package bowtie pasta
• I jar Bella Cucina Mint Pistachio Pesto
• 2 segments Bella Cucina preserved lemons
• I can drained sliced olives
• I package frozen peas
• 1 Tb lemon olive oil (optional)
• Salt and pepper to taste

First things first….any of these ingredients can be increased or cut back.  I never make this recipe the same way twice and it doesn’t matter.  It is always delicious!

Cook the pasta al dente.  Drain and mix with the pesto and chopped preserved lemons.  Flake the tuna and gently fold in.  Add the frozen peas and olives.  Finish with a squirt of lemon, lemon zest, or fresh mint (or nothing) and you are good to go.  Eat at room or chilled.  Enjoy.