<http://schema.org/recipeInstructions>
" Bring a large pot of salted water to a boil. Add pasta and cook until al dente, 8 to 10 minutes. Meanwhile, melt butter in a large, deep skillet over medium-high heat. Add shallots, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, stirring often, until deep golden brown, about 5 minutes. Add wine and cook until almost evaporated, 3 to 4 minutes; add broth and cook 2 to 3 minutes. Reduce heat to medium, whisk in cream, and simmer until just thickened, 3 to 4 minutes. Stir in peas and cook 1 minute, then gently fold in 1/2 cup cheese and tuna and cook until heated through, 1 to 2 minutes more. Drain pasta, reserving a few tablespoons of the cooking water, and transfer both to skillet with tuna and pea mixture. Add zucchini, 3 tablespoons chives, lemon juice, and salt and pepper to taste; toss gently to combine. Transfer to a platter, garnish with remaining 2 tablespoons cheese and 1 tablespoon chives, and serve."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.delish.com/cooking/recipe-ideas/recipes/a15085/zucchini-tuna-pappardelle-recipe-opr0311/>