Penne Pasta with Tuna, Edamame & Parmesan

Here's a pasta concoction I threw together the night before we did a Trail Run at Shakespear Park. Sliding through mud and crawling up hills on a Sunday morning made me question my sanity but well worth it as the views were awesome (& I came 12 out of 41 in my age division). This dish helped us "carb" up.

serves 4
takes 40 minutes 
  • 2 cups dried pasta (I used wholemeal penne)
  • 2 cups edamame beans, mine were still frozen in their pods
  • 1 cup peas, frozen is ok
  • 1 large can tuna chunks in water, drained
  • bunch of garlic chives, chopped (or spring onions/onions)
  • 2 cups trim milk
  • 2 tbsp cornflour
  • 1/2 cup parmesan, grated
  • 1/4 cup panko breadcrumbs
  • 2 large tomatoes, thickly sliced

  1. Preheat oven to 180oC.
  2. Cook pasta following packet instructions. Add in edamame beans & peas for last 2 minutes of cooking.
  3. Drain pasta & vegetables. Cool slightly and then pop the edamame out of their pods. Place pasta & vegetables into a lightly oiled baking dish & stir in drained tuna.
  4. Meanwhile throw a little butter in a pot on a medium heat. Cook chives (or onions) until soft. Add flour and cook for a further minute before adding milk slowly, whisking together to create a smooth sauce. Cook until it thickens slightly.
  5. Pour over pasta & vegetables.
  6. Place tomatoes over the top & sprinkle with breadcrumbs & cheese and season with freshly cracked pepper.
  7. Cook for 20 minutes or until top is golden brown & cheese has melted. Plate up & enjoy!


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