Ingredients: 1 3/4 Barilla® gluten free penne 1 Lb Halibut, diced into ½ inch pieces 5 Tbsp Extra virgin olive oil, divided 2 Shallots, chopped 1 Can Cannellini beans (15 ounces), drained 2 Cups Snap peas, julienned 1 1/2 Cups Chicken broth 1/2 Cup Parmigiano cheese, grated Salt & black pepper to taste Instructions:
Recipe and photo courtesy of Barilla |
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