Fettucini with Tuna, Pine Nuts, Lemon and Herbs

Adapted from the Quick from Scratch Italian cookbook (I've mentioned this series of cookbooks from Food & Wine before - they are fantastic).

Kiddo helped me with this meal, which we were preparing with love for Hub who had to work late. Kiddo peeled the garlic, helped to chop the dill and the garlic, stripped the thyme leaves from the branches and juiced the lemon. What an excellent sous-chef he's turning into! Oh, and I am in love with my new citrus juicer from the Pampered Chef. That thing is amazing.

3/4 cup pine nuts
12 oz Rossi Pasta Lemon Pepper Fettucini
4 cloves garlic, minced
8-oz jar of Ortiz tuna in oil
grated lemon zest and juice from one juicy lemon - I pick smaller, heavy lemons
3/4 tsp kosher salt
1/2 tsp fresh-ground black pepper
1 large bunch dill weed, chopped
1/2 cup fresh thyme leaves, chopped

1. In a small frying pan, toast the pine nuts over moderately low heat until golden brown but not burnt! I always seem to burn a few.


2. In a large pot of boiling, salted water, cook the fettucini until just done. Drain.


3. Meanwhile, in a large frying pan, pour the oil from the jar of tuna in and heat it. Add the garlic and cook, stirring, for one minute. Stir in the tuna and break it up with a fork. Remove from the heat. toss the linguine with the tuna mixture, the lemon zest, lemon juice, salt pepper, herbs and the toasted pine nuts.

Servings: 4
Calories: 786