| 1 box | BARILLA Rotini |
| 1/4 cup | extra virgin olive oil |
| 12 ounces | swordfish steaks, cut into 1/2 inch cubes |
| 4 | plum tomatoes, peeled, seeded and chopped |
| 1/2 cup | finely chopped onion |
| 2 cups | vegetable broth |
| 2 cups | frozen peas, thawed |
| to taste | salt |
| to taste | freshly ground black pepper |
| 2 tablespoons | fresh parsley, chopped |
HEAT 3 tablespoons olive oil in large skillet over medium to high heat. Sauté swordfish 2 to 3 minutes until cooked through. Remove swordfish with slotted spoon.
ADD tomatoes to skillet and cook 4 to 5 minutes, stirring frequently, until very soft. Return swordfish to skillet and remove from heat; set aside.
HEAT remaining 1 tablespoon oil in medium saucepan over medium heat. Sauté onion 3 minutes until soft.
ADD broth and peas. Bring to boil and cook 5 minutes. Working in 2 batches, puree broth mixture. Return to saucepan, heat and season to taste with salt and pepper.
COOK Rotini according to package directions; drain and return to pot.
ADD swordfish mixture into Rotini and heat over medium heat 1 to 2 minutes, stirring frequently.
SERVE by dividing pureed mixture between 6 individual bowls. Top with pasta mixture. Garnish each with chopped parsley.