Ingredients

• Salt
• 1 pound tubetti, or elbow macaroni
• 1/4 cup olive oil
• 2 cans (7 ounces each) tuna packed in water
• 10 ounce package frozen petite peas, thawed
• 1/4 cup lemon juice
• 2 tablespoons green olive paste or pesto
• 1/2 teaspoon dried red pepper flakes

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Instructions

1. Bring a pot of salted water to a boil. Add pasta and cook until tender but still firm to the bite, about 10 minutes.
2. Place olive oil, tuna, peas, lemon juice, olive paste and pepper flakes in a mixing bowl and mix well with a fork.
3. When pasta is cooked, drain it thoroughly and return it to the pot, off heat, add tuna mixture to the pot and toss to combine; cover the pot and let mixture sit for a minute to heat through. Season to taste with salt and more pepper flakes if you wish.
4. Leftovers are delicious served as a salad with mustard mayonnaise dressing or with a vinaigrette; chopped fresh tomatoes are a nice addition as would be chopped fresh parsley.