Ingredients:
- 8 ounces mini farfalle or farfalle pasta
- 4 tablespoons butter
- 6 green onions, trimmed and thinly sliced
- 1 small clove garlic, minced
- 1/4 cup all-purpose flour
- 1 cup milk
- 1 cup chicken broth
- 1 1/4 cups grated Parmesan cheese, about 4 ounces, divided
- 2 tablespoons dry sherry
- 1/8 teaspoon pepper
- dash nutmeg
- 2 cans (approx. 5 ounces each) tuna, drained and flaked
- 1 1/2 cups cooked frozen peas
- salt, to taste
- 1 cup fresh bread crumbs
- 2 tablespoons butter
Preparation:
Cook pasta in boiling salted water following package directions; transfer to a colander to drain. Rinse with hot water and set aside.
In a medium saucepan, melt butter over medium-low heat. Cook green onions and garlic for about 1 minute. Add flour and stir until blended and bubbly. Add the milk and chicken broth and cook, stirring, until thickened. Add 1 cup of the Parmesan cheese, sherry, pepper, and nutmeg. Stir in the tuna and peas, stir in the drained pasta, then taste and add salt, as needed.
Transfer to the prepared baking dish and sprinkle the remaining 1/4 cup of cheese over the top. Toss bread crumbs with butter until well blended and sprinkle over the Parmesan layer. Bake for 25 minutes, or until browned and bubbly.
Serves 4 to 6.
