| 1 box | BARILLA Pipette |
| 1 cup | BARILLA Roasted Garlic & Onion Sauce |
| 7 tablespoons | extra virgin olive oil |
| 1 clove | garlic, minced |
| 1 | bay leaf |
| 1-1/2 cups | fresh or frozen peas (see note) |
| 1/2 cup | fresh basil leaves, torn |
| 1/2 pound | monkfish, cut into small chunks |
HEAT 3 tablespoons oil in large saucepan over medium heat. ADD garlic and bay leaf; sauté 1 to 2 minutes, or until garlic is lightly browned.
ADD Roasted Garlic & Onion Sauce; heat to a simmer. Remove bay leaf; discard. ADD 1 cup peas; continue cooking 1 minute. Add fish and basil; continue cooking 5 to 6 minutes or until fish is cooked. Stir hot Pipette into sauce mixture.
POUR heated broth into blender with remaining 4 tablespoons oil and remaining ½ cup peas; blend until creamy.
COOK Pipette according to package directions; drain. Stir hot Pipette into sauce mixture.
SERVE, placing about ¼ cup blended pea sauce on the bottom of each plate and spoon 2 cups pasta mixture in the center.
Substitute another firm-textured fish for monkfish.