Live Naturally Magazine
Export date: Mon Aug 2 9:19:00 2021 / +0000 GMT

Rotini with Swordfish & Peas



Rotini with Swordfish & Peas

  • 1 Box Barilla® Rotini
  • 12 ounces Swordfish (cubes)
  • ½ cup Onion (diced)
  • 2 cups Frozen Peas (thawed)
  • ¼ cup Extra Virgin Olive Oil
  • 4 Plum Tomatoes (Chopped, Peeled, Seeded)
  • 2 cups Vegetable Broth
  • 2 tablespoons Fresh Parsley (chopped)
  1. Bring a large pot of water to a boil. HEAT 3 tablespoons olive oil in large skillet over medium to high heat. Sauté swordfish 2 to 3 minutes until cooked through. Remove swordfish with slotted spoon.

  2. Add tomatoes to skillet and cook 4 to 5 minutes, stirring frequently, until very soft. Return swordfish to skillet and remove from heat; set aside.

  3. Heat remaining 1 tablespoon oil in medium saucepan over medium heat. Sauté onion 3 minutes until soft.

  4. Add broth and peas. Bring to boil and cook 5 minutes. Working in 2 batches, puree broth mixture. Return to saucepan, heat and season to taste with salt and pepper.

  5. Cook pasta according to package directions; drain and return to pot.

  6. Add swordfish mixture into pasta and heat over medium heat 1 to 2 minutes, stirring frequently.

  7. Serve by dividing pureed mixture between 6 individual bowls. Top with pasta mixture. Garnish each with chopped parsley.