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Barilla PLUS® Rotini with Grilled Asparagus and Halibut (Rotini Barilla PLUS® con Asparagi e Halibut Grigliati)

Ease of preparation:  

Prep Time: 30 minutes

Cook time: 30 minutes

Servings: 4-6

Regions: 

Wine pairing: White

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Ingredients

1 poundfresh asparagus
1/3 cupextra virgin olive oil, divided
to tastesalt
to tastefreshly ground black pepper
1 poundhalibut filets
1 pintcherry tomatoes, cut in halves
1 clovegarlic, minced
2 teaspoonslemon zest
1 teaspoonDijon mustard
1/4 cuplemon juice
1 tablespoonfresh Italian parsley, chopped
1 teaspoonfresh marjoram, chopped
1 bunchscallions, white part only, chopped
1 boxBARILLA PLUS Rotini


BRING a large pot of water to a boil.
TRIM asparagus and place in a re-sealable plastic bag with 1 tablespoon olive oil. Season with salt and pepper; set aside.
SEASON halibut with salt and pepper. Place in another re-sealable plastic bag with 2 tablespoons olive oil. Marinate for 15 minutes.
MIX garlic, lemon zest, juice, mustard, and remaining olive oil in a small bowl. Season with salt and pepper; set aside.
COOK one minute less than the recommended cooking time. Drain and spread on a baking sheet to cool. Toss with 1 teaspoon olive oil.
COOK asparagus on a heated grill for 3-5 minutes or until tender.
GRILL halibut on both sides until cooked through.
COMBINE pasta and vinaigrette in a large bowl. Add marjoram, parsley and cherry tomatoes. Gently flake halibut into bowl. Cut asparagus into 2 inch pieces. Add to bowl.
MIX well. Refrigerate 2 hours before serving




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