A bit posher than the average studenty pasta
INGREDIENTS & METHOD
Soften a handful of chopped onions in a little vegetable oil, add half a tin of tuna (I kept the chunks as large as possible), a handful of St Agur or similar soft blue cheese, 2 handfuls of peas (I used freshly podded ones); season with 2 tsp liquid fish bouillon or anchovy paste and 1 scant tsp cracked black pepper.
Combine with cooked penne, drizzle with olive oil and milk to moisten, and heat through.
