Tuna and Pea Pasta

Method

1. Remove the string from the pea pods and shell the peas. Reserve the pods and peas separately.
2. Blanch the empty pea pods in salted boiling water for a few minutes until slightly tender. Remove and reserve the cooking water.
3. In a pan, sauté diced prosciutto (gambuccio) and sliced green spring onion in olive oil over gentle heat.
4. Add the fresh peas to the pan and cook for about 2 minutes, stirring. Remove the peas and set aside.
5. Place the blanched pea pods into a blender with a pinch of salt, a drizzle of olive oil, and a little of the reserved pod cooking water. Blend until smooth.
6. Pass the blended mixture through a fine sieve, pressing to extract the green liquid. Discard the fibrous solids.
7. In the same pan, add a little more olive oil and crushed fresh garlic. Cook gently until fragrant.
8. Pour the green liquid into the pan, then add the reserved peas and some of the pod cooking water. Season with salt and simmer for about 5 minutes.
9. Meanwhile, fillet the fresh tuna: remove the bloodline and skin, and cut the flesh into small pieces. Scrape any meat from the bones and also cut into small pieces.
10. Add the small tuna pieces to the sauce and stir gently.
11. Cook the casarecce pasta in salted boiling water until al dente (about halfway cooked). Drain, reserving some pasta water.
12. Transfer the pasta to the sauce and add a little pasta water. Continue cooking, stirring, until the pasta is perfectly coated and cooked through.
13. Halve or quarter the cherry tomatoes and add them to the pasta. Season with salt and pepper.
14. Slice the best part of the tuna fillet into thin slices and place them on serving plates.
15. Spoon the pasta over the tuna slices. Garnish with fresh basil leaves and a drizzle of olive oil.