TUNA & CHICKPEA PESTO PASTA

Ingredients

1 large pack short pasta such as spirals or shells

2 cans chunk tuna, drained

2 cans chickpeas, drained and rinsed

1 large sweet pepper, diced

2 oz butter

4 cloves garlic, minced

½ cup pesto

2 ½ cups heavy cream

Salt and pepper

Few dashes pepper sauce, optional

Directions

1. Cook the pasta as directed, drain and set aside.
2. Melt the butter in a large saucepan or pot over medium heat. Add the sweet peppers and garlic. Cook for 1 – 2 minutes being careful not to let the garlic burn.
3. Add the cream and stir. Season with a little salt and black pepper.
4. As the sauce gets hot, stir in the pesto and mix well. Let sauce begin to thicken a bit being careful not to let it boil. Add the tuna and stir into the sauce, breaking up the chunks as you stir. Mix in the chickpeas. Taste the sauce and adjust seasoning if necessary. If sauce gets too thick, add a little more cream.
5. Add the pasta into the mixture and stir well to incorporate the pasta into the sauce. Let heat through. Taste and adjust seasoning if necessary, Serve hot.