Red lentil rotini with monkfish, cauliflower and minty fava beans
10 oz Barilla Red Lentil Rotini
10 oz chopped monkfish
14 oz chopped cauliflower
1.4 oz pitted black olives
3.5 oz fava beans
3 tbsp extra virgin olive oil
1 cloves of garlic, minced
Thyme, fresh mint, white pepper
Chili
salt
Blanche the fava beans in boiling water for 1 minute, run under cold water and peel.
Blanche the cauliflower in the same water. Drain and set aside.
Heat the oil in a pan with the garlic, thyme and the chili.
Add the monkfish and sautƩ before adding salt, white pepper, cauliflower, pitted olives, fava beans and mint.
Bring a pot of water to the boil and add salt.
Cook the Red Lentil Penne for 7-9 minutes.
Reserve a little cooking water.
Drain the pasta and sautƩ in the pan with the other ingredients, adding a little cooking water, some mint leaves, white pepper, a pinch of chopped parsley and a drizzle of oil.
Mix well and serve.
