Fusilli with peas and tuna

Ingredients

• 320 g fusilli
• 2000 ml water
• 1 teaspoon fine salt
• 1 tablespoon olive oil
• 1 medium onion (150 g)
• 1 clove garlic (optional)
• 125 g frozen peas
• 1 can tuna in olive oil (120 g drained)
• 1/2 teaspoon ground pepper
• 1/2 teaspoon dried basil
• 30 ml cooking cream
• 20 g grated Parmesan

Preparation

1. Bring 2000 ml water to a boil. Once boiling, add the fusilli and cook for 10 minutes, or for the time stated on the package, then drain. 2. Finely chop the onion. Heat the olive oil in a pan and sauté the onion for 5 minutes, until softened. If using garlic, crush it and add it towards the end. 3. Add the frozen peas and drained tuna to the pan. Add the salt, pepper and basil, then cook everything over low heat for 8 minutes, stirring often. The peas should stay green and whole. 4. Add the drained pasta and the cooking cream. Stir and keep the pan on the heat for another 1 minute, until the sauce clings to the spirals. 5. Serve with grated Parmesan.