Rotini with Swordfish & Peas

  • 370
  • 49.0g
  • 18.0g
  • 11.0g
  • Prep
  • Cook
  • Skill


Ingredients for 8 people

  • 1 BOX Barilla® Rotini
  • ¼ CUP Extra Virgin Olive Oil
  • 12 OUNCES Swordfish, Cubed
  • 4 Plum Tomatoes, Chopped, Peeled, Seeded
  • ½ CUP Onion, Diced
  • 2 CUPS Vegetable Broth
  • 2 CUPS Frozen Peas, Thawed
  • 2 TABLESPOONS Fresh Parsley, Chopped


  1. 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. 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. 3
    HEAT remaining 1 tablespoon oil in medium saucepan over medium heat. Sauté onion 3 minutes until soft.
  4. 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. 5
    COOK pasta according to package directions; drain and return to pot.
  6. 6
    ADD swordfish mixture into pasta and heat over medium heat 1 to 2 minutes, stirring frequently.
  7. 7
    SERVE by dividing pureed mixture between 6 individual bowls. Top with pasta mixture. Garnish each with chopped parsley.

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