This clever little recipe for garganelli with tuna, white beans and asparagus, from Julie Le Clerc, is so delicious and very versatile – as a complete one platter meal it can be served either warm or cold, for lunch or for dinner.
Serves 4
250g Rustichella egg garganelli
250g trimmed asparagus (or green beans), angle cut into thirds
300g Callipo tuna in oil, half drained
2 cloves garlic, crushed
½ jar El Navarrico large white farmhouse beans
¼ cup Salvagno pitted olives in oil
Sal de Añana Spring Salt
The Spice Trader black pepper, freshly ground
Colonna Lemon infused extra virgin olive oil, to finish
Basil leaves, to garnish
Bring a large pot of water to the boil then salt well. Add the pasta, reduce heat to medium and cook for 7-9 minutes or until pasta is al dente then drain well.
Cook the asparagus (or beans) in another pot of boiling, salted water for 1-2 minutes until just tender.
At the same time, add the remaining oil from the tuna to a frying pan and place over medium heat. Add the garlic and cook for 1 minute. Add the white beans, olives and tuna and stir gently to heat through and lightly flake the tuna.
Drain the pasta and asparagus and add to the frying pan. Season with salt and pepper and toss well to combine, adding a little pasta cooking water if necessary.
Finish with a drizzle of Lemon EVO and garnish with basil. Also delicious served cold as a salad.
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