I have a confession to make. Are you ready?
We just bought peas for the first time last week. Meaning, for the first time since we got married. In November 2010.
And I’m a vegetarian. What have we been eating if not peas!?
Okay, lots of other things. But seriously, there is no excuse. Especially because we both like peas. I know. It doesn’t make sense.
But now that we have peas in the house, I’m finding lots of things to do with them. We may or may not be eating them every other day. We may or may not need a lot more peas soon. It’s good stuff.
Creamy bow-ties with peas and tuna makes a great no-bake, stove-only main dish. Plus, it gives you protein, a vegetable, and a carb all in one. That’s a complete meal in my book.
Other variations of this dish call for mayonnaise-based dressings. I prefer my favorite cream cheese, the one by Napoleon that’s just bursting with garlic and dill. (You should be able to find it in any Israeli grocery store. Not in Israel? Try plain cream cheese, or another savory flavor that would complement peas and tuna.)
This dish is kid-friendly, adult-friendly, and summer-friendly: win-win-win.
AND it has peas.
Creamy bow-ties with peas & tuna
Inspired by Jamie Geller’s Quick & Kosher: Meals in Minutes
Yield: 6 servings
- 1 (500 g) bag bow-tie pasta
- 1½ cups frozen peas
- 1 cup (225 g) garlic & dill cream cheese, such as Napoleon brand (or make this!)
- 1 garlic clove, minced (can omit if using homemade cream cheese with added garlic)
- 2 (160 g) cans tuna, drained
- 1 small lemon, juiced
- 1-2 tsp dried dill or 2 Tbsp chopped fresh dill
- Pinch or two of salt, to taste
- Freshly ground black pepper, to taste
1. Cook the pasta and peas together, according to the pasta’s package directions. Drain them together.
2. Mix the cream cheese and garlic (you can do this straight in the cream cheese container). Add to pasta and peas and stir well to lightly coat the pasta.
3. Add the tuna and mix to distribute. Sprinkle lemon juice, dill, salt, and pepper over everything and mix again. For best results, serve immediately. (It’s still good right from the fridge, but definitely creamiest when eaten right away.)
Updated June 1, 2019: These directions previously had you add the frozen peas to the pot of cooking pasta for only the last 4 minutes of cooking time. I’ve found repeatedly, though, that they come out better with the full time (8 minutes for almost every kind of pasta I make). The recipe has been updated.