• 4 T. extra virgin olive oil, divided
  • 3/4 lb.(about 8 to 12 oz.) Sea Bass, cut into 1/2 inch pieces
  • 4 plum tomatoes, peeled, seeded and dice
  • salt and pepper to taste
  • 1/2 c. onion, chopped
  • 2 c. frozen peas, thawed
  • 1 1/2 c. vegetable broth
  • salt and pepper to taste
  • 1 box (16 oz.) Barilla PLUS Rotini
  • freshly chopped parsley to garnish

Heat 3T. 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, set aside.

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.

Heat remaining olive oil in same skillet over medium heat. Add onion and saute 3 minutes, or until onion is soft. Add peas and vegetable broth to skillet. Bring mixture to a boil. Reduce heat to low and simmer 5 minutes.

Process peas and broth mixture in a blender until smooth. Return mixture to skillet, season with salt and pepper to taste.

Cook Rotini according to package directions; drain and return to pot. Add sea bass mixture to hot Rotini and toss. Pour pea sauce on a large platter. Top with sea bass and Rotini mixture. Garnish with parsley and serve.