Barilla Plus Rotini with Sea Bass and Peas



  • 4 T.extra virgin olive oil,divided
  • 3/4 lb.(about8 to 12 oz.)Sea Bass, cut into 1/2 inch pieces
  • 4 plum tomatoes, peeled, seededand 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

Heat3T. olive oil in a largeskillet over medium heat.Addsea bass and saute about 3minutes or until almost cookedthrough, stirring occasionally. Remove
sea bass with slotted spoon, place in abowl, set aside.

Addtomatoes to skillet and cook 5minutes, stirring occasionally. Returnsea bass to skillet, season with saltand pepper and heat thoroughly.Place in bowl and set aside.

Heatremaining olive oil in sameskillet over medium heat. Add onionand saute 3 minutes, or until onion issoft. Add peas and vegetable broth toskillet. Bring mixture to a boil. Reduceheat to low and simmer 5 minutes.

Process peas and broth mixture in ablender until smooth. Returnmixturetoskillet, season with salt and pepperto taste.

CookRotini according to packagedirections; drain and return to pot.Addsea bass mixture to hot Rotiniand toss.Pourpea sauce on a large platter.Top with sea bass and Rotini mixture.Garnish with parsley and serve.

Additional Information

Recipe Source: Manufacturers Pizza
Submitted By: Barilla/Catherine Terry