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