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Rotini with Sea Bass
and Peas
Makes 4-6 Servings
*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
1Bring a large pot of water to a boil.
2Heat 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.
3Add 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.
4Heat 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.
5Process peas and broth mixture in a blender until smooth. Return mixture to skillet, season with salt and pepper to taste.
6Cook Rotini according to package directions; drain and return to pot. Add sea bass mixture to hot Rotini and toss.
7Pour pea sauce on a large platter. Top with sea bass and Rotini mixture. Garnish with parsley and serve.
Recipe courtesy of Barilla. Visit for more authentic Italian recipes and entertaining ideas.