Fusilli with tuna and asparagus
11.5 oz Barilla Fusilli
5 oz tuna in oil
5 oz asparagus spears
2 tbsp chopped parsley
4 tbsp extra virgin olive oil
Salt and pepper
Slice the shallot thinly and sauté in oil on low heat.
Add the asparagus spears, sauté and douse with some water for expedite coking.
When they are soft to touch, add the tuna drained, the parsley and salt and pepper, if needed.
In the meantime, cook the Fusilli in abundant salted water, drain and blend with the sauce.