- Posted by elimam
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- in Uncategorized
| Prep Time | 35 minutes |
| Cook Time | 20 minutes |
| Servings |
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Ingredients
- 225g pasta shells
- 2 red pepper seeded and diced small
- 2 yellow pepper seeded and diced small
- 4 spring onions finely sliced
- 1 small fennel bulb trimmed and thinly sliced (reserve fronds)
- 1 tin tuna chunks drained
- 3 teaspoons Extra Virgin Olive Oil
Ingredients
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Instructions
- Cook pasta shells in plenty of boiling salted water until just tender. Drain and refresh in cold water.
- Transfer to a bowl. Mix the pepper, spring onions, tuna chunks and fennel shavings with the olive oil. Spoon the mustard into a bowl and add the crème fraîche, lemon juice and seasoning. Mix well, then pour over the pasta and toss well to coat. Serve decorated with fennel fronds.
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