I love the versatility of pasta. With just a few pantry ingredients, you can make a delicious meal. But not always, like this Tuna Lemon and Dill recipe from Olive Magazine.
I made some modifications due to the nature of US grocery stores and Imperial units, and my appalling lack of fresh dill, and the result was interesting, for a little while. I couldn't bring myself to finish it all, though.
If I had a rating system based on how many days of leftovers I could tolerate, this recipe would get a 2/5. Other people might find it appetizing, but this is definitely not my style of food.