Tuna and Vegetable Fettuccine with Lemon Breadcrumbs

• 7 tablespoons butter
• 1 tablespoon grated lemon peel
• 2 cups fresh breadcrumbs
• 2 cups whipping cream
• 8 ounces cherry tomatoes, halved
• 1 cup frozen petite peas, thawed
• 1 pound fresh tuna, cut into 1/2-inch pieces
• 1 pound fresh fettuccine
• 1 cup freshly grated Parmesan cheese
• 2 tablespoons fresh minced parsley

1. Melt 4 tablespoons butter in heavy medium skillet over medium heat.
2. Add lemon peel; saute 1 minute.
3. Add breadcrumbs; saute until golden, about 5 minutes.
4. Season with salt and pepper.
5. Combine cream, tomatoes, peas and 3 tablespoons butter in large deep skillet.
6. Simmer over medium heat until sauce begins to thicken, about 3 minutes.
7. Add tuna and simmer until tuna is cooked through, about 3 minutes.
8. Season to taste with salt and pepper.
9. Meanwhile, cook pasta in large pot of boiling salted water until just tender.
10. Drain.
11. Add pasta, cheese and parsley to sauce; toss.
12. Season with salt and pepper.
13. Divide pasta among plates.
14. Sprinkle with lemon breadcrumbs and serve.

butter, fresh breadcrumbs, whipping cream, cherry tomatoes, frozen petite peas, tuna, fresh fettuccine, parmesan cheese, parsley

Taken from www.epicurious.com/recipes/food/views/tuna-and-vegetable-fettuccine-with-lemon-breadcrumbs-102138 (may not work)