Bon Appetit/October 2003

Pasta with Peas, Fish and Fresh Basil (Pipette Con Pesce E Piselli)
Servings Preparation Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
4 (2 cups) N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
7 Tbs olive oil, divided 1 clove garlic, minced 1 bay leaf
1 cup Barilla Roasted Garlic & Onion Sauce 1-1/2 cups fesh or frozen peas, divided 1 pkg (12 oz) Barilla Pipette
1/2 cup chicken or vegetable broth, heated 1/2 lb monkfish or other firm-textured fish, cubed 10 leaves fresh basil, torn into pieces



1 Heat 3 Tbs. olive oil, garlic, and bay leaf in large saucepan over medium-high heat until garlic turns golden. Remove bay leaf and garlic from oil. Add the Roasted Garlic & Onion Sauce; heat to a simmer. Add 1 cup of the peas; heat one minute over low heat. Remove from heat and keep warm.
2 Cook pipette for 7 minutes in boiling salted water; drain and return to pot. Meanwhile, bring sauce mixture back to a simmer; add fish and basil. Simmer two minutes or until fish is just cooked, stirring frequently. Pour sauce over pasta; stir until blended.
3 Pour heated broth into blender container with the remaining 4 Tbs olive oil and remaining 1/2 cup peas; blend until creamy. For each serving, place about 1/4 cup of the blended pea sauce on bottom of plate and spoon 2 cups pasta mixture in center.

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