Stovetop Tuna Casserole with Frozen Sweet Peas

I made this good tasting creamy tuna
and pasta with peas recipe using only one
pot and no condensed cream of anything soup!
Easy to make with only nine ingredients
if you want to call water an ingredient.
This is a comfort food that you'll be
making again and again because it is very
versatile as you can add cooked shrimp,
left over cooked fish of any kind.
Adding some crispy bacon would work well.
The round sweet peas make this fun to eat.


Ingredients:
4 cups water
1/2 cup Stelline pasta
salt to taste
dash of ground black pepper
2 tablespoons unsalted butter
2 tablespoons flour
1/2 cup water
2 cups frozen sweet peas
2 (5 ounce) cans tuna, drained
1/2 cup Velveeta cheddar cheese, cubed
more salt to taste

Directions:
In a soup pot bring water to a boil,
add salt and black pepper to flavor
the boiling water then add pasta.
Lower heat and semi boil 5 minutes,
scraping bottom of pan once or twice
to keep pasta from sticking.
Add frozen peas and cook another 5 minutes.
Drain pasta and peas into a colander or strainer.
Put pan back on heat, add butter and melt.
Add flour and stir well to make a roux.
Add 1/2 cup water and stir to combine.
Put pasta and peas back in pot.
Stir to combine, add Velveeta and tuna.
Mix well and season with salt and pepper.
Serve warm.