Pasta with Pea Pesto and Tuna Balls

Ingredients

• 0.5 cup asiago cheese grated
• 0.8 cup bread crumbs 
• 2 large eggs beaten
• 1  garlic clove 
• 0.3 teaspoon garlic powder 
• 1 tablespoon juice of lemon 
• 1 teaspoon juice of lime freshly squeezed
• 0.3 cup olive oil 
• 0.3 cup onion finely chopped
• 1 pound soup noodles your favorite
• 10 ounce peas frozen
• 4 servings salt and pepper 
• 14 ounce tuna cans drained
• 0.5 cup walnuts 
• 1 teaspoon mustard yellow

Equipment

• food processor
• bowl
• frying pan
• paper towels
• mixing bowl
• pot

Directions

1. Place the tuna, onions, mustard, lime juice, eggs, garlic powder, salt, pepper and the bread crumbs into a medium mixing bowl and stir to combine.Divide the mixture into balls and set aside on a parchment lined pan. Allow to rest for 15 minutes.
2. Heat enough olive oil to cover the bottom of a saute pan over medium heat.
3. Add the tuna balls and cook 2 to 3 minutes on each side or until golden brown.
4. Remove to a plate lined with paper towels. Set aside.To make the Pea-Pesto:Pulse together the peas, Asiago, garlic and walnuts in a food processor. With the machine running, slowly add the olive oil until well combined.Season with salt and pepper, if needed.
5. Transfer to a small bowl and set aside.To make the pasta:Bring a large pot of water to a boil over high heat.
6. Add the 2 Tbs. salt and the pasta to the boiling water. Cook, stirring occasionally to prevent sticking, until al dente, according to the package instructions.
7. Drain, reserving about 1/2 cup of the cooking water.In a serving bowl, mix 1/4 cup of the cooking water with 2 cups of the pesto. Store the rest for another use.
8. Add the drained pasta and toss to combine.
9. Add as much of the remaining cooking water as needed to loosen the sauce.
10. Serve with tuna ball on top.