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 cup dry white wine
1/2 cup chicken or vegetable broth
2/3 cup heavy cream
1 cup frozen peas
1/2 cup grated Parmesan cheese
2 TBSP. grated Parmesan cheese
3/4 lb. fresh tuna
3 zucchini
1/4 cup chopped chives (optional)
3 TBSP. lemon juice
DIRECTIONS
Bring a large pot of salted water to a boil.
Add pasta and cook until al dente, 8 to 10 minutes.
Melt butter in a large, deep skillet over medium-high heat.
Add shallots, 1/2 tsp. salt, and 1/4 tsp. 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.
Drain pasta, reserving a few TBSP. of the cooking water, and transfer both to skillet with tuna and pea mixture.
Add zucchini, 3 TBSP. chives and lemon juice.
Salt and pepper to taste.
Toss gently to combine.
Transfer to a platter and garnish with remaining 2 TBSP. cheese and 1 TBSP chives.
Serve.
