California Almonds Recipe: Tuna Linguine Copenhagen

• 1 (6 1/2 ounce) can solid white tuna packed in water, drained
• 12 cup frozen peas, thawed
• 12 cup roasted red pepper, cut into strips
• 13 cup olive oil
• 13 cup blanched slivered almond, toasted
• 1 tablespoon chopped fresh dill or 1 teaspoon dried dill weed
• 1 tablespoon lemon juice
• 6 ounces linguine
• 2 tablespoons chopped parsley
• 2 tablespoons parmesan cheese, grated

1. Combine tuna, peas, roasted red pepper, olive oil, almonds, dill and lemon juice in large bowl; toss to combine thoroughly.
2. Cook pasta according to package directions.
3. Drain thoroughly and toss in bowl with tuna mixture.
4. Toss with parsley.
5. Divide pasta between serving plates and sprinkle with Parmesan cheese to serve.

solid white tuna, frozen peas, red pepper, olive oil, blanched slivered almond, dill, lemon juice, linguine, parsley, parmesan cheese

Taken from www.food.com/recipe/california-almonds-recipe-tuna-linguine-copenhagen-358415 (may not work)