🍝 Fusilli with Tuna, Egg, and Peas

Ingredients

• 🍝7 oz (200 g) fusilli
• 🐟about 5.5 oz (160 g), 2 cans tuna in water
• 🥚2 eggs
• 🫛about 1 cup (150 g) peas
• 🍅about 1 cup (150 g) cherry tomatoes
• 🧅about 2 oz (60 g) onion
• 🫒2 tsp (11 ml) olive oil
• 🧂1 pinch salt

• Recipes with eggs
• Recipes with peas
• Recipes with cherry tomatoes
• Recipes with onion

How to make it, step by step

1. Cook the fusilli in plenty of salted water for the time on the package and drain.
2. At the same time, boil the eggs for 10 minutes, rinse under cold water, peel, and cut into quarters.
3. Cook (or thaw) the peas for 4-5 minutes in the pasta water and drain; halve the cherry tomatoes.
4. Soften the chopped onion in the oil for 4-5 minutes, then add the drained tuna and cherry tomatoes for a couple of minutes.
5. Toss the fusilli with the onion, tuna, peas, and tomatoes, top with the hard-boiled egg, and serve.