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Rotini with Sea Bass
and Peas
and Peas
Ingredients
| * | 4 tablespoons extra virgin olive oil, divided |
| * | 3/4 pound (8-12 ounces) sea bass, cut into 1/2-inch pieces |
| * | 4 fresh plum tomatoes, peeled, seeded and diced |
| * | Salt to taste |
| * | Freshly ground black pepper to taste |
| * | 1/2 cup (1 medium) onion, chopped |
| * | 2 cups frozen peas, thawed |
| * | 1 1/2 cups vegetable broth |
| * | 16-ounce package BARILLA PLUS Rotini |
| * | Freshly chopped parsley to garnish |
Instructions
| 1 | Bring a large pot of water to a boil. |
| 2 | Heat 3 tablespoons olive oil in a large skillet over medium heat. Add sea bass and saute about 3 minutes or until almost cooked through, stirring occasionally. Remove sea bass with slotted spoon; place in a bowl and set aside. |
| 3 | Add tomatoes to skillet and cook 5 minutes, stirring occasionally. Return sea bass to skillet, season with salt and pepper and heat thoroughly. Place in bowl and set aside. |
| 4 | Heat remaining 1 tablespoon olive oil in same skillet over medium heat. Add onion and saute 3 minutes or until onion is translucent. Add peas and vegetable broth to skillet. Bring mixture to a boil. Reduce heat to low and simmer 5 minutes. |
| 5 | Process peas and broth mixture in a blender until smooth. Return mixture to skillet, season with salt and pepper to taste. |
| 6 | Cook Rotini according to package directions; drain and return to pot. Add sea bass mixture to hot Rotini and toss. |
| 7 | Pour pea sauce on a large platter. Top with sea bass and Rotini mixture. Garnish with parsley and serve. |
Source
Recipe courtesy of Barilla. Visit www.barillaus.com for more authentic Italian recipes and entertaining ideas.