12 oz. farfalle pasta
1 cup panko bread crumbs
2 tablespoons extra virgin olive oil
2 garlic cloves pressed or finely minced
3 tablespoons unsalted butter
1 medium onion finely chopped
3 tablespoons flour
3 cups heavy cream or half & half
1 1/2 cups frozen sweet peas
3/4 cup jarred roasted red peppers thinly sliced
3/4 cups parmigiano-reggiano cheese finely grated
2 6oz. cans solid white tuna with sun dried tomatoes in oil well drained and flaked
cooking spray
fine sea salt and freshly ground black pepper

1. Preheat oven to 450 degrees. Cook farfalle pasta according to package directions for “al dente”. Drain well and set aside.
2. In a medium skillet, heat 2 tablespoons extra virgin olive oil. Add pressed garlic, cook 1 minute. Add panko bread crumbs. Continue to cook for 3-4 minutes over medium heat while continuously stirring. When olive oil is absorbed and panko is lightly browned, remove from heat and set aside.
3. In a medium sauce pan, melt unsalted butter over high heat. Add onion and saute until it is soft and opaque. Add flour and continue stir until flour is light brown. Pour in cream or half & half, stir well and bring to a boil. Add frozen peas and roasted red peppers, continue to cook for 3 minutes.
4. In a large mixing bowl, combine cooked al dente farfalle pasta, cream mixture, drained canned tuna, and parmigiano-reggiano cheese. Mix until all ingredients are fully combined.
5. Lightly coat individual gratin dishes or a large casserole dish with cooking spray. Evenly distribute mixture into baking dish(es). Lightly season tops with fine sea salt and freshly ground pepper. Finish with a thick coating of seasoned panko bread crumbs.
6. For individual gratin dishes, bake at 450 degrees for 5 minutes, or until tops are browned. For large casserole dish, bake at 450 degrees for 10-15 minutes or until top is brown.