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Bows with Tuna, Mint & Peas https://www.metro.ca/userfiles/image/recipes/boucles-thon-menthe-petits-pois-6891.jpg PT10M PT10M PT20M
Prepare the bows according to package directions; add the peas during the last minute. Drain well. Meanwhile, whisk the yogurt with the olive oil, lemon juice, lemon zest, mustard, honey, garlic, salt and pepper. Toss the drained bows and peas with the dressing mixture, tuna, orange pepper, mint and onion until well combined. Season with additional cracked black pepper to taste. Serve warm or cold.
6
1 box (300 g) whole wheat bows 1 cup (250 mL) frozen peas 3/4 cup (190 mL) low-fat plain yogurt 3 Tbsp. (45 mL) olive oil 2 Tbsp. (30 mL) lemon juice 1 Tbsp. (15 mL) finely grated lemon zest 1 Tbsp. (15 mL) Dijon mustard 2 tsp. (10 mL) honey 1 garlic clove 1/2 tsp. (2 mL) salt 1/2 tsp. (2 mL) pepper 2 x 120 g sodium-reduced light tuna 1 large orange or yellow pepper cut into matchstick strips 2/3 cup (170 mL) packed fresh mint leaves chopped 1/2 cup (125 mL) diced red onion
Bows with Tuna, Mint & Peas

Bows with Tuna, Mint & Peas

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6
Bows with Tuna, Mint & Peas
0:10
Preparation
0:10
COOKING
0:20
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 1 box
    (300 g)
    whole wheat bows
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    500 g SELECTED VARIETIES

    MOLISANA PASTA

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    $0.99 ea.

    450 g, SELECTED VARIETIES

  • 1 cup
    (250 mL)
    frozen peas
  • 3/4 cup
    (190 mL)
    low-fat plain yogurt
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    10 kg, SELECTED VARIETIES

    YOPLAIT SOURCE YOGURT

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    16 X 90 - 100 g, SELECTED VARIETIES

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    12 x 100 g SELECTED VARIETIES

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  • 3 Tbsp.
    (45 mL)
    olive oil
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    1 L SELECTED VARIETIES

  • 2 Tbsp.
    (30 mL)
    lemon juice
  • 1 Tbsp.
    (15 mL)
    finely grated lemon zest
  • 1 Tbsp.
    (15 mL)
    Dijon mustard
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  • 2 tsp.
    (10 mL)
    honey
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  • 1
    garlic clove
  • 1/2 tsp.
    (2 mL)
    salt
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  • 1/2 tsp.
    (2 mL)
    pepper
  • 2 x 120 g
    sodium-reduced light tuna
  • 1
    large orange or yellow pepper cut into matchstick strips
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  • 2/3 cup
    (170 mL)
    packed fresh mint leaves chopped
  • 1/2 cup
    (125 mL)
    diced red onion
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Imprimer ma sélection

Preparation

Prepare the bows according to package directions; add the peas during the last minute. Drain well. Meanwhile, whisk the yogurt with the olive oil, lemon juice, lemon zest, mustard, honey, garlic, salt and pepper.

Toss the drained bows and peas with the dressing mixture, tuna, orange pepper, mint and onion until well combined. Season with additional cracked black pepper to taste. Serve warm or cold.

Source : Catelli

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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