Ingredients
3/4 lb. dried pappardelle pasta
1 tbsp. butter
4 shallots
1/2 tsp. kosher salt
1/4 tsp. Freshly ground black pepper
1/2 c. dry white wine
1/2 c. chicken or vegetable broth
c. heavy cream
1 c. frozen peas
1/2 c. grated Parmesan cheese
2 tbsp. grated Parmesan cheese
2 can water- or oil-packed tuna
3 zucchini
1/4 c. Chopped chives (optional)
3 tbsp. lemon juice
Preparation
Step 1Bring a large pot of salted water to a boil. Add pasta and cook until al dente, 8 to 10 minutes.Step 2Meanwhile, melt butter in a large, deep skillet over medium-high heat. Add shallots, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, stirring often, until deep golden brown, about 5 minutes. Add wine and cook until almost evaporated, 3 to 4 minutes; add broth and cook 2 to 3 minutes. Reduce heat to medium, whisk in cream, and simmer until just thickened, 3 to 4 minutes. Stir in peas and cook 1 minute, then gently fold in 1/2 cup cheese and tuna and cook until heated through, 1 to 2 minutes more.Step 3Drain pasta, reserving a few tablespoons of the cooking water, and transfer both to skillet with tuna and pea mixture. Add zucchini, 3 tablespoons chives, lemon juice, and salt and pepper to taste; toss gently to combine. Transfer to a platter, garnish with remaining 2 tablespoons cheese and 1 tablespoon chives, and serve.
