12 oz. pkg. fettuccine egg noodles
10 oz. pkg. frozen peas
6.125 oz. can tuna, chunk or solid in oil
1 tbsp. olive oil
1 c. chopped walnuts
1 c. Ricotta cheese
1 tsp. Tabasco sauce
1/2 tsp. salt

Prepare fettuccine noodles as package directs; during last 2 minutes of cooking noodles. Stir in frozen peas. Drain fettuccine and peas. In large bowl combine flaked tuna with tuna oil, olive oil, walnuts, Ricotta cheese, Tabasco sauce, salt. Add cooked fettuccine and peas to mixture, toss to mix well. Sprinkle with extra Romano cheese.