Categories: Pasta- Pasta Sauce- Pizza- Flatbread

Ingredients

• 3 Tbsp. olive oil, divided use
• 12 oz. halibut, cut into 1/2-inch pieces (or other firm white fish)
• 2 plum tomatoes, peeled, seeded and diced
• Coarse salt and pepper to taste
• 1/2 cup chopped onion
• 2 cups frozen peas, thawed
• 1 (14 oz.) can unsalted vegetable broth
• 12 oz. multigrain rotini pasta
• Freshly chopped parsley to garnish

Directions

1. Heat 2 Tbsp. olive oil in a large skillet over medium. Add halibut and cook 3 minutes or until almost cooked through, stirring occasionally. Remove fish with slotted spoon, place in a bowl and set aside.

2. Add tomatoes to skillet and cook 5 minutes, stirring occasionally. Return fish to skillet; season with salt and pepper occasionally. Return fish to skillet; season with salt and pepper and heat thoroughly. Place fish and tomatoes in a bowl and set aside.

3. Heat remaining olive oil in same skillet over medium. Add onion and cook 3 minutes or until onion is softened. Add peas and vegetable broth to skillet. Bring mixture to a boil. Reduce heat to low and simmer 5 minutes.

4. Process peas and broth mixture in a blender until smooth. Return mixture to skillet and season with salt and pepper to taste.

5. Meanwhile, cook rotini according to package directions, drain and return to pot. Add fish mixture to hot rotini and toss.

6. Pour pea sauce on a large platter. Top with fish and rotini mixture. Garnish with parsley and serve.

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