• Measure out 1 cup frozen or fresh shelled edamame or peas. If using frozen do this first so they can thaw a bit while you gather rest of ingredients.

Make the goat cheese sauce - 5min

• Open can of 1 can artichoke hearts, drain, rinse and set 1/2 aside. Use 1/2 for this sauce.
• Place 4 oz. fresh goat cheese, 1/2 above listed can of artichokes, 1/4 cup fresh dill, 2 tbsp plain nonfat greek yogurt, 1 tsp herb mustard, 1 tsp olive oil, 1 tsp honey in food processor or blender and blitz until smooth. Add salt and pepper to taste. Reserve 1/4 cup to drizzle over top of dish once served (if you want).

Cook pasta - 15 min

• Bring pot of water to boil while you get the rest of recipe together (next three steps).
• Cook 8 oz whole-grain short cut pasta according to directions. (You have the option to drop the edamame or peas in with the pasta for the last couple of minutes if you prefer a softer veg but if they are thawed, that's good enough. Your call, as I've done it both ways).
• Towards end of pasta cooking, remove 1/2 cup of the cooking water, and set aside.
• Drain cooked pasta with or without the edamame/peas, either works.

Cook tuna pasta with sauce - 10min

• Open 2 cans solid albacore white tuna in water (5oz cans), drain water, and flake tuna lightly (keep flaked tuna larger in size than you would when making classic tuna salad).
• Take reserved 1/2 can of artichokes and cut into quarters.
• Place edamame or peas, tuna, and artichoke hearts, along with (including the sauce you just made) in a cold skillet, to await the pasta. Hold 1/4 cup of sauce aside to drizzle over top of plated dish if you want.
• Add cooked pasta/edamame or peas into saute pan where the other ingredients are waiting. Turn the heat on medium low and begin to stir all ingredients together. The goat cheese will quickly melt into a loose cream.
• Add 1/4 cup of the pasta water, and stir to incorporate. Cover pan for a couple of minutes for dish to heat evenly throughout, on low. Check to be sure it doesn't boil much at all. The goat cheese does not require that. You are just trying to gently heat throughout. Your call if more pasta water is needed or not. Add salt and pepper to taste
• Serve hot or chill to serve as salad. Garnish plated tuna pasta with fresh dill and some of the zesty sauce! A squeeze of lemon juice or sprinkle of capers will add an extra zing that I love.