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.
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.
HEAT remaining 1 tablespoon oil in medium saucepan over medium heat. Sauté onion 3 minutes until soft.
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.
COOK pasta according to package directions; drain and return to pot.
ADD swordfish mixture into pasta and heat over medium heat 1 to 2 minutes, stirring frequently.
SERVE by dividing pureed mixture between 6 individual bowls. Top with pasta mixture. Garnish each with chopped parsley.
