Ingredients 1/2-16 oz box (8 oz) Notta Pasta Fettuccine
2-6 oz cans tuna packed in olive oil*
3 tablespoons fresh lemon juice (2-4 lemons)
Salt and fresh cracked black pepper
1/2 lb green beans, stem end trimmed off
1-12 oz jar quartered and marinated artichoke hearts, drained
1 cup cherry or grape tomatoes, halved
1 cup pitted Kalamata olives
1 cup thinly sliced red onions
4 large hard-boiled eggs, cut into wedges
1/2 cup chopped Italian parsley, flat leaf not curly
*Use any oil packed tuna if olive oil tuna (from Italy) is not available. Do not use water packed tuna, because tuna oil is part of dressing.

Directions

1.	Put a large pot of water on to boil. Meanwhile, drain oil from tuna into a small bowl. Add lemon juice. Add salt and pepper to taste, whisking well. Set dressing aside and refrigerate tuna.
2.	When water comes to a boil, salt generously. Add green beans and cook 3-4 minutes or until tender-crisp. Make a bowl of ice water to cool green beans. With a slotted spoon, transfer beans to ice water and set aside.
3.	Cook Notta Pasta according to box directions. Drain and rinse very briefly. Add warm pasta to a bowl and toss with 1/2 dressing. Refrigerate uncovered 5 minutes minimum.
4.	Drain green beans and add to a large bowl. Add tuna, artichokes, tomatoes, olives, onion, eggs, and parsley. Add pasta and remaining dressing. Toss gently and serve! Refresh any leftovers with an extra squeeze of lemon juice.