Main Ingredients:

1 (9-ounce) package frozen artichoke
hearts
1 (10-ounce) package frozen green
peas
1 medium onion, sliced
1/2 cup diagonally sliced celery (about
1 medium stalk)
1/4 cup water
1 teaspoon fresh or
1/4 teaspoon dried tarragon leaves
1/4 teaspoon pepper
2 (6-1/2 ounce) cans tuna in water,
drained and flaked
1 (2-ounce) jar diced pimientos,
drained
1 tablespoon lemon juice
3 cups hot cooked fettuccine

Cooking Preparation of the Recipe:

Rinse artichoke hearts and peas in cold water to separate; drain. Spray 10-inch nonstick skillet with nonstick cooking spray. Cook onion and celery in skillet about 5 minutes, stirring frequently, until onion is tender. Stir in artichoke hearts, peas, water, tarragon and pepper. Heat to boiling; reduce heat. Cover and simmer about 10 minutes or until vegetables are tender. Stir in tuna, pimientos and lemon juice. Heat uncovered just until tuna is hot. Toss with fettuccine. 6 servings

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