TUNA AND LEMON LINGUINE
Bring a large pan of water to the boil and cook the green beans for 2 minutes then lift out and set aside, keeping the water in the pan.
Cook the linguine in the same pan of water for 2 minutes less than the pack instructions.
Meanwhile, heat 1 tsp olive oil in a large frying pan and sauté the courgettes for a few minutes until golden then add the pine nuts and sauté for another minute or so.
Drain the pasta, reserving a several spoonfuls of the cooking water. Tip it into the frying pan with the green beans, courgettes, reserved cooking water, capers, crème fraiche and black pepper. Mix together then add the tuna, taking care not to break up the chunks too much.
Divide between two plates and scatter over a few extra thyme leaves.
- 2 John West Infusions Pots – Lemon and Thyme Tuna
- 200g linguine
- 100g green beans, halved
- 1 medium courgette, sliced into half moons
- 1 tsp olive oil
- 2 tsp pine nuts
- 1 tsp capers in brine, drained
- 2 tbs half fat crème fraiche
- pinch black pepper
- few sprigs fresh thyme, leaves only