Farfalle & Tuna With Vegetables and Lemon Bread Crumbs

• 5 Tbls Butter
• 1 Tbls Grated Lemon Peel
• 1 Cups Italian Breadcrumbs
• 2 Cups Whipping Cream
• 8 Oz Cherry Tomatoes, halved
• 1 Cup frozen petite peas, thawed
• 1 lb Fresh *Tuna, cut into 1/2-inch pieces
• 1 lb Farfalle
• 1 Cup Freshly Grated Parmesan Cheese
• 2 Tbls Fresh Minced Parsley

Melt 2 tablespoons butter in heavy medium skillet over medium heat. Add lemon peel; sauté 1 minute. Add breadcrumbs; sauté until golden, about 5 minutes. Season with salt and pepper. Combine cream, tomatoes, peas and 3 tablespoons butter in large deep skillet. Simmer over medium heat until sauce begins to thicken, about 3 minutes. Add tuna, (or pre-cooked Chicken, see noteš), and simmer until tuna is cooked through, about 3 minutes. Season to taste with salt and pepper. Meanwhile, cook pasta in large pot of boiling salted water until just tender. Drain. Add pasta, cheese and parsley to sauce; toss. Season with salt and pepper. Divide pasta among plates. Sprinkle with lemon breadcrumbs and serve.

*Noteš ~ Chicken can be subsituted for the Tuna, however, saute first in a little butter, approx 4 min.

R-31