Zucchini And Tuna Pappardelle - cooking recipe

Ingredients

3/4 lb dried pappardelle pasta
1 tablespoon butter
4 shallots, thinly sliced or 1/4 cup finely chopped red onion
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
1/2 cup dry white wine
1/2 cup chicken broth or 1/2 cup vegetable broth
2/3 cup heavy cream
1 cup frozen peas
1/2 cup grated parmesan cheese
2 (5 ounce) cans tuna, drained
1 lb zucchini, about 3
1/4 cup chopped chives (optional)
3 tablespoons lemon juice
2 tablespoons grated parmesan cheese
additional salt and pepper, to taste

Preparation

Cook pasta in salted water until al dente, 8 to 10 minutes.
Using a vegetable peeler, slice the zucchini into ribbons and set aside.
Melt the butter in a large skillet over medium-high heat. Add shallots or onions, 1/2 tsp salt, 1/4 tsp pepper and saute until golden, about 5 minutes.
Add wine and cook until it is almost all evaporated, 3 to 4 minutes. Add the broth and cook 2 to 3 minutes.
Reduce heat to medium, add the cream and simmer until just thickened., 3 to 4 minutes.
Add the peas and cook 1 minute.
Add the 1/2 cup cheese and the tuna and cook until heated through, 1 to 2 minutes.
Drain the pasta, reserving a few tablespoons of the cooking water, and add the pasta and reserved cooking water to the skillet.
Add the zucchini, 3 tbl chives, and lemon juice, and toss gently. Correct seasonings.
Transfer to a serving platter and sprinkle with remaining chives and 2 tbl parmesan.