1 box Rotini Golden Harvest®
2 cups frozen peas
3 tablespoons low fat cream
1 tablespoon lemon juice
1 tablespoon lemon zest
1 dry, clean and diced bird's beak chili (Mexican tree chili)
Ground black pepper
2 cans tuna into pieces, drained
Cook pasta according to package directions and drain.
Add the peas one minute before cooking ends to unfreeze and keep the green color alive.
Drain and reserve.
In a bowl mix the cream with the juice, lemon zest, chili and pepper.
Return pasta to the cooking pot and add the cream mixture. Stir and let them incorporate with the pasta heat.
Add tuna and stir once again. Serve immediately and enjoy!