Tagliatelle with Lemon & Tuna

Ingredients

• 8 ounces fresh tagliatelle pasta
• 1/3 cup extra-virgin olive oil
• 1/4 cup fresh-squeezed lemon juice
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 2 5-ounce cans Genova Yellowfin Tuna in Olive Oil, drained
• 2 tablespoons fresh chopped parsley
• 1 tablespoon grated lemon zest

Directions

1. Cook tagliatelle in large pot of boiling salted water until al dente, about 5 minutes.
2. Meanwhile, in a medium bowl, make a lemon sauce by combining the olive oil, Parmesan, lemon juice, salt and pepper.
3. Drain pasta, reserving 3/4 cup cooking liquid. In a large bowl, toss the cooked pasta with the lemon sauce and 1/2 cup of the cooking liquid. Stir in the tuna, parsley and lemon zest, then add additional cooking liquid if necessary. Serve immediately.