Creamy tuna casserole

1 lb medium shells
1 tin of Yellowfin tuna
1/2 cup peas
5 tbls First Light Farm & Creamery Salted Chevre
3 tbls Pecorino Romano grated cheese
1/4 cup light cream
4 tbls butter
2 tsp sweet paprika
2 tsp nutmeg

 

Boil pasta and drain well. Toss in a bit of butter. In a sauce pan add cream, butter, cheeses, and spices and blend till smooth on low heat. Stir in well-drained tuna. Add steamed peas. Mix sauce with pasta and dish while still hot.

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