In a large pan over medium heat, add Afia Corn Oil and sauté the onion for 3–4 minutes until soft and translucent.
Add the pasta and peas then toss for 1–2 minutes to coat lightly.
Pour in the vegetable stock and season with salt and black pepper, bring to a gentle boil, and cook covered, stirring occasionally, for 10–12 minutes until the pasta is al dente and the peas are tender.
Mix in the cooking cream and cream cheese. Stir until the Sauce becomes smooth and creamy.
Stir in Afia solid light Tuna In Sunflower Oil gently.
Add parmesan, capers, lemon zest, and cook for another 2–3 minutes until the sauce slightly thickens and coats the pasta.
Turn off the heat, fold in the parsley, garnish with parmesan, lemon zest and serve.
