Anonymous Fri Oct 07 12:06:27 2005

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

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