We use cookies and similar technologies to improve user experience, and analyse activities and performance. For more information, please see our Privacy Policy. 
Recipe Detail Page
Whole-Wheat Niçoise Pasta
Spring 2016
The bold Provençal flavours of garlic, lemon, tuna and olives hold up well to full-flavoured whole-wheat pasta. The sauce, a riff on a classic carbonara, lends a light texture suited to the warmer spring weather and works well with long or short pasta shapes. Add even more authentic Niçoise taste by whisking 2 minced anchovy fillets or 1 tsp (5 mL) anchovy paste with the eggs. For a more upscale dish, replace the canned tuna with thin slices of sear-grilled fresh tuna steak perched on top of the pasta.
Serves 4
12 oz (375 g) whole-wheat or high-fibre pasta
Salt
2 cups (500 mL) halved green beans, about 8 oz (250 g)
2 tbsp (30 mL) olive oil
2 cloves garlic, minced
¼ cup (60 mL) fresh lemon juice
3 eggs
Freshly ground pepper
3 cans (each 80 g) tuna packed in olive oil, drained
¼ cup (60 mL) Niçoise or other black olives
2 tbsp (30 mL) chopped fresh chives
1 Cook pasta in a large pot of boiling salted water until al dente, adding green beans for the last 2 minutes.
2 Meanwhile, heat oil in a small skillet over medium-low heat. Cook garlic, stirring, for about 3 minutes or until softened and fragrant, but not browned. Stir in lemon juice and bring to a boil. Remove from heat.
3 Whisk eggs with ½ tsp (2 mL) salt and pepper, to taste, in a medium bowl. Gradually whisk garlic mixture into egg mixture.
4 Drain pasta and beans, reserving 1 cup (250 mL) cooking water. Return pasta to the pot off the heat. Whisk ½ cup (125 mL) of the cooking water into egg mixture, then quickly toss with the hot pasta to coat evenly. Add more of the reserved cooking water to thin sauce as desired.
5 Add tuna and olives and season with salt and pepper; toss gently to combine. Portion pasta into warmed bowls and sprinkle with chives.
Serves 4
