12 ounces farfalle pasta
4 tablespoons unsalted butter
1 medium finely chopped
2 tablespoons all- purpose flour
3 cups whole milk or 1/2 n 1/2
1 1/2 cups frozen baby peas
3/4 piquillo peppers, sliced ( 6 oz )
1/2 cup freshly grated parmesan -Reggiano cheese
1 6 oz can of solid white tuna in oil
salt and pepper ( to your taste)
1/2 cup panko

12 ounces farfalle pasta 4 tablespoons unsalted butter 1 medium finely chopped 2 tablespoons all- purpose flour 3 cup s whole milk or 1/2 n 1/2 1 1/2 cups frozen baby peas 3/4 piquillo peppers, sliced ( 6 oz ) 1/2 cup freshly grated parmesan -Reggiano cheese 1 6 oz can of solid white tuna in oil 1/2 cup panko

1. Preheat oven to 450. Cook pasta in salted water until al dente- drain
2 In a large sauce pan - melt 3 tablespoons of the butter. Add onions and cook over high heat until softened- about 3 minutes. Add the flour and cook- stirring for 1 minute. Add the milk and bring to a boil. Cook the sauce over moderate heat- stirring occasionally- until thickened. About 3 minutes
3. Add pasta, peas, peppers, parmesan-reggiano cheese and tuna. Season with salt and pepper. Transfer mixture to a casserole dish
4. In a small skillet, melt 1 tablespoon of butter. Add panko and cook over moderate heat- stirring until golden about 1 minute. Sprinkle panko over casserole and bake 10 minutes or until bubbling. Serve immediately.