Noodles with Tuna and Peas Tuna Pea Wiggle
Ingredients
- 1 cup fine breadcrumbs
- 1 tablespoon olive oil
- 1 pinch Kosher salt and black pepper, to taste
- 7 tablespoons butter, divided
- 3/4 cup finely chopped shallot
- 1/2 cup finely chopped celery
- 1 pint morel mushrooms, trimmed and sliced thinly
- 2 tablespoons all-purpose flour
- 2 1/2 cups whole milk
- 1 lemon, zested
- 1 pinch freshly grated nutmeg
- 1/2 cup heavy cream
- 3/4 cup grated Parmesan cheese
- 12 ounces fusilli or other short pasta
- 1 1/2 cups peas (frozen, or fresh peas that have been shelled and blanched)
- 2 5-ounce cans good, olive-oil packed tuna, drained and flaked into small pieces
- 1 tablespoon fresh lemon juice
- 1/3 cup roughly chopped parsley
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