Rotini with Swordfish & Peas

Blue Box Rotini

Made with

Barilla Rotini

  • Prep
  • Cook
  • Skill

  • 370
  • 49.0g
  • 18.0g
  • 11.0g


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


  • 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.
Show more