250 g of fettuccine pasta (farfalle)
For the meatball
1 can of tuna in olive oil (130 g)
1 chicken breast, cut into pieces (360 g)
1/4 cup of chopped parsley
1/2 teaspoon of grated lemon zest
4 slices of bread
1 egg
1 pinch of salt
For the sauce
1/4 cup of butter (50 g)
1/2 tablespoon of freshly squeezed lemon juice
1/2 teaspoon of ground black pepper, crushed
1/2 teaspoon of chopped fresh thyme
250 g of fettuccine pasta (farfalle)
For the meatball
1 can of tuna in olive oil (130 g)
1 chicken breast, cut into pieces (360 g)
1/4 cup of chopped parsley
1/2 teaspoon of grated lemon zest
4 slices of bread
1 egg
1 pinch of salt
For the sauce
1/4 cup of butter (50 g)
1/2 tablespoon of freshly squeezed lemon juice
1/2 teaspoon of ground black pepper, crushed
1/2 teaspoon of chopped fresh thyme
Fry 2.5 liters of water and 1/2 tablespoon of salt in a large pot until boiling
Add the fettuccine pasta and cook with the lid on until al dente (about 5 minutes)
Scoop out and reserve
Fry 2 liters of water in another large pot until boiling
Makes the meatball: while this is happening, process all ingredients in a blender or food processor to obtain a homogeneous mass
Shape into small balls with a spoon and place them in boiling water
Cook until they rise to the surface
Remove with a skimmer and transfer to a bowl
Cover with plastic wrap and reserve
Makes the sauce: heat butter in a large pot over medium heat
Add lemon juice, black pepper, thyme, and pasta
Mix delicately and add the tuna meatballs
Transfer to a serving dish and serve immediately
628 calories per serving
