Zucchini and Tuna Pappardelle

Cook pasta in salted water until al dente, 8 to 10 minutes.

Using a vegetable peeler, slice the zucchini into ribbons and set aside.

Melt the butter in a large skillet over medium-high heat. Add shallots or onions, 1/2 tsp salt, 1/4 tsp pepper and saute until golden, about 5 minutes.

Add wine and cook until it is almost all evaporated, 3 to 4 minutes. Add the broth and cook 2 to 3 minutes.

Reduce heat to medium, add the cream and simmer until just thickened., 3 to 4 minutes.

Add the peas and cook 1 minute.

Add the 1/2 cup cheese and the tuna and cook until heated through, 1 to 2 minutes.

Drain the pasta, reserving a few tablespoons of the cooking water, and add the pasta and reserved cooking water to the skillet.

Add the zucchini, 3 tbl chives, and lemon juice, and toss gently. Correct seasonings.

Transfer to a serving platter and sprinkle with remaining chives and 2 tbl parmesan.