Asparagus with tuna [pasta] from Six Seasons of Pasta: A New Way with Everyone's Favorite Food (page 165) by Joshua McFadden and Martha Holmberg

Ingredients

ditalini pasta
asparagus
Show all ingredients...
Serves : 2
EYB Comments

Can substitute elbow macaroni or penne for ditalini.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

Eat Your Books

Can substitute elbow macaroni or penne for ditalini.
rebecca_qjfvam on May 06, 2026

I made this, then baked the leftovers and wholeheartedly agree with the comments saying to go with the baked version.
SheilaS on February 12, 2026

I agree with the previous comment that the baking time really brings the flavors together. I used a can of smoked tuna, increased the amount of asparagus, added lots of arugula as suggested in the header notes and included breadcrumbs in the cheese topping.
nicolepellegrini on October 22, 2025

So this is basically an upscaled version of a tuna noodle casserole. I think the step of finishing the dish in the oven is an absolute must, as when I tasted it before that step I was a little "meh" on the overall flavor/texture. But once it got a nice crust with some browned cheese and the sauce thickened a bit, it was much more enjoyable. Also, there was maybe some user error on my part as I did not use a food processor to get the cheese super-finely grated, and my pan for mixing it all together was a little tight (I tend to make double the recipes with this book so I have plenty of leftovers for the workweek). As I noted with another recipe, I've since "mastered" Joshua's technique for making an emulsified sauce from the pasta water, parmesan and pecorino cheeses and it really makes a difference. I will try this again now that I've gotten better with the method as I bet I'll like it better.