Fusilli Alfredo with Lemon Tuna & Herbs
Servings: 4
Calories: 833kcal
Ingredients
- 8 ounces dried gluten-free fusilli
- ½ cup pastured butter, unsalted
- 1 ¼ cups heavy cream
- 1.5 cups high-quality grated parmesan, plus extra for garnish when plating
- 1 6.7 oz jar Toninno Tuna Fillets with Lemon & Pepper
- 1.5 cups fresh herbs, roughly chopped Try a combination of dill, parsley, mint, and thyme. Foraged herbs like red sorrel & lambsquarter work wonderfully too!
- 1 lemon (optional)
Instructions
Cook fusilli according to instructions on package. Drain.
While fusilli is cooking, make the alfredo sauce.
- Add butter and cream to large saucepan.
- Bring to a light simmer over medium heat, stirring continually.
- Remove from heat, and whisk in grated parmesan, continuing to stir until cheese is melted, and sauce is smooth.
Once the sauce is ready...
- Toss the drained fusilli lightly with the alfredo sauce, until well coated with sauce.
- Plate the pasta into 4 large bowls, adding ¼ of the tuna fillets and ¼ of the fresh herbs to each serving.
- Top with a grating of high-quality parmisan cheese, and wedge of lemon if desired. Serve immediately.
Nutrition
Calories: 833kcal | Carbohydrates: 49g | Protein: 22g | Fat: 63g | Saturated Fat: 39g | Cholesterol: 196mg | Sodium: 849mg | Potassium: 265mg | Fiber: 3g | Sugar: 1g | Vitamin A: 4022IU | Vitamin C: 45mg | Calcium: 509mg | Iron: 3mg