Creamy bow-ties with peas & tuna

By Tali Simon | August 2, 2012

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

Ingredients

1½ cups frozen peas
1 (500 g) bag bow-tie pasta
1 cup (225 g) garlic & dill cream cheese, such as Napoleon brand
1 garlic clove, minced
2 (160 g) cans tuna, drained
1 small lemon, juiced
1-2 tsp dried dill or 2 Tbsp chopped fresh dill
a pinch or two of salt, to taste
freshly ground black pepper, to taste

Directions

1. Steam the peas for about 15 minutes, or until cooked through. At the same time, cook the pasta according to package directions.

2. Meanwhile, scoop the cream cheese and garlic into a large mixing bowl and beat for 30 seconds with a hand mixer. When the pasta is ready, drain and let it cool slightly before giving it a good toss in the cream cheese.

3. Add the peas and tuna and mix gently. 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.)

5 comments • Dairy • Fish • Main Dishes • Pasta
Tagged as: cream cheese • fish • main dishes • pasta • peas • tuna
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5 Comments

Hindy on August 2, 2012 at 7:11 pm.

I am amazed that you have never bought peas! I think I put peas in everything! It’s a staple in our house! I love this dish you made. We make something similar in our house and it’s pure and simple comfort food.