Ingredients:

1 pound farfalle pasta (or any short pasta shape)

3 tins Fishwife Albacore Tuna (including the oil), flaked

1 cup frozen green peas

1 small bunch asparagus, cut into 2-inch pieces

1 small bunch radishes, thinly sliced

1 small bunch scallions, thinly sliced

1/4 cup fresh mint, finely chopped

1/4 cup fresh dill, finely chopped

1 lemon, zested and juiced

3 tablespoons olive oil, plus more for drizzling

Kosher salt, to taste

Freshly ground black pepper, to taste

Preparation:

Bring a large pot of heavily salted water to a boil. Cook pasta according to package directions. Two minutes before the pasta is done, add the asparagus. 30 seconds before the pasta is done, add the peas. Once everything is cooked, drain in the sink and rinse the pasta and veggies in cold water. Toss in olive oil to avoid sticking.

In a large bowl, mix pasta with tuna, radishes, scallions, mint, dill, lemon zest, lemon juice, and olive oil. Season to taste with salt and pepper. Serve in bowls. Pasta salad will keep in an airtight container for up to 5 days.