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75pPrice per unit
£1.50/kgPlease note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
Cook the pasta in a large pan of boiling, lightly salted water for 10 minutes, until just tender. Add the peas, return to the boil and cook for 2 minutes more.
Melt the butter in a small pan and stir in the breadcrumbs, the dried herbs, ⅓ of the chives and plenty of black pepper. Remove from the heat. Preheat the grill to medium.
Drain the penne and peas and return to the pan. Add the tuna, flaking it into the pasta with a fork. Stir in the remaining chives, the cheese sauce, the milk and a little seasoning. Cook for 2-3 minutes, until piping hot throughout. Turn into a pie dish and scatter with the breadcrumbs. Place under the grill for 2 minutes until the surface is lightly crisped and golden.
You can use any other frozen green vegetables instead of the peas, and the chives can be left out or swapped for herbs you have in the fridge or freezer, such as parsley, tarragon, coriander or dill.
Typical values per serving when made using specific products in recipe
Energy | 2,324kJ/ 553kcals |
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Fat | 20g |
Saturated Fat | 9.6g |
Carbohydrates | 61g |
Sugars | 6.5g |
Fibre | 6g |
Protein | 29g |
Salt | 1.1g |
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68.2p/litre