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Pipette with Monkfish and Peas
Pipette con Rana Pescatrice e Piselli

Ease of preparation:  

Prep Time: 15 minutes

Cook time: 10 minutes

Servings: 4-6

Regions: Veneto

Wine pairing: Red

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Ingredients

1 boxBARILLA Pipette
1 cupBARILLA Roasted Garlic & Onion Sauce
7 tablespoonsextra virgin olive oil
1 clovegarlic, minced
1bay leaf
1-1/2 cupsfresh or frozen peas (see note)
1/2 cupfresh basil leaves, torn
1/2 poundmonkfish, 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.


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