Pasta with tuna, spinach and asparagus

Name: pasta with tuna, spinach and asparagus
Cook time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 300 g fusilli; 100 g green asparagus tips; 1 onion; 1 el traditional olive oil; 600 g fresh spinach; 320 g tuna pieces in water; 125 ml fresh cream; 130 g Sun dried tomato; 50 g Parmigiano Reggiano

Fusilli with green asparagus, sundried tomatoes, tuna and spinach.

Ingredients

Kitchen Stuff

1 hand blender with high cup

Directions

Cook the pasta al dente according to the instructions on the package. Add the asparagus tips for the last 2 minutes of the cooking time. Drain.
Meanwhile, cut the onion. Heat the oil in a frying pan and fry the onion for 3 minutes. Raise the heat and add the spinach in parts until it has shrunk.
Let the onion spinach mixture drain in a sieve or colander. Put the mixture in a bowl and mix the pasta with the asparagus through it.
Drain the tuna and do half with the whipped cream in a tall cup. Puree with the hand blender into a smooth sauce.
Spoon the sauce through the pasta. Divide the rest of the tuna and the tomatoes. Scrape the cheese over it and serve.