| 1 box | BARILLA Campanelle |
| 3 tablespoons | extra virgin olive oil |
| 2 each | shallots, sliced |
| 8 ounces | sea bass fillet, diced into ½ inch pieces |
| 1 can (14.5 ounces) | Tuscan white beans (cannellini), drained |
| 3 cups | sugar snap peas, in pod |
| 1 cup | vegetable stock |
| to taste | salt |
| to taste | freshly ground black pepper |
| 1 cup | Parmigiano cheese, grated |
| 2 tablespoons | fennel fronds (feathery portion of bulb), chopped |
ADD the oil and shallots to a medium skillet over medium heat add the oil and shallots.
Sweat the shallots for 4 minutes. Increase the heat to high.
SEASON the bass with salt and pepper, add to the pan and sauté for 3 minutes or until the fish is cooked most of the way through.
ADD the beans, peas, and vegetable stock. Bring to a simmer, continue for about 2 minutes, or until the stock is reduced by about half. Season the sauce with salt and pepper.
Meanwhile COOK the Campanelle according to the package directions.
ADD 1/3 of the sauce to the bowl of a blender, puree for 2 minutes on high and return the contents back to the skillet.
DRAIN and toss the Campanelle with the sauce. Toss in the Parmigiano cheese and fennel fronds to serve.