Tuna, Snap Peas, Bell Pepper & Pasta Ribbons

• Pasta
• 8 ounces barilla brand no-boil lasagna noodles, broken (See Note * )
• 8 cups water
• salt
• Remaining Ingredients
• 8 ounces sugar snap peas, trimmed and strings removed
• 1 large red bell pepper, core and slice in narrow strips
• 1/3 cup lemon juice lemon (2 (or more)
• 2 (6 ounce) cans solid white tuna in olive oil, DO NOT drain
• fresh ground black pepper
• kosher salt

1. Note * no boil noodles are cooked and used for texture in this salad.
2. Bring 8 Cups of water and salt to boil in a large pot, add the broken noodles, cover, lower heat and cook gently for 5 minutes.
3. Add the trimmed sugar snap peas to the pot, cover and cook 2- 3 minutes, until the peas are tender and the noodles are firm tender.
4. Drain off the water from the pot, put the noodles and sugar snap peas into a serving bowl, add the bell pepper, lemon juice and undrained tuna, toss to mix all. Season with fresh black pepper and salt if desired. Serve immediately.

pasta, barilla, water, salt, remaining ingredients, sugar snap peas, red bell pepper, lemon juice lemon, solid white, fresh ground black pepper, kosher salt

Taken from www.food.com/recipe/tuna-snap-peas-bell-pepper-pasta-ribbons-65773 (may not work)