1. Boil a large pot of lightly salted water; then add the pasta.
2. Cook until 'al dente.' In the final 3 minutes of cooking, add the peas, then drain.
3. In the same pot, melt the butter over medium heat. Stir in the tuna, mushroom soup, milk and cheese. Mix well until the cheese is melted, and the mixture becomes smooth.
4. Add the pasta and peas and stir until evenly coated.
No notes available at this time.