Tuna Salad With Shell Pasta

1 box (8 oz size) shell shaped pasta
1 chopped shallot
1 cup mayonnaise
1/2 cup sour cream
1 can (6.5 oz) Solid White Albacore Tuna in water, drained
1 box (10 oz size) frozen sweet peas, thawed at room temperature
Salt and pepper to taste

Cook pasta in a big pot of boiling salted water, drain very well through a colander; set aside.
In a large bowl, add the shallot, mayonnaise, and sour cream and whisk until smooth.
Add cooked pasta to bowl with dressing, tossing to coat pasta well.
Add the tuna and peas, tossing gently to coat well, but be careful not to break up tuna too much or smash the peas.
Taste, add salt and pepper if needed.
Cover bowl with plastic wrap and refrigerate for at least 30 minutes.
Serve chilled.
Will feed 2 to 4.