Ingredients Jump to Instructions ↓

  1. 8 ounces dried cavatappi, fusilli, or rotini pasta

  2. 1 15- to 19-ounce can cannellini beans (white kidney beans), rinsed and drained

  3. 1/2 cup chicken broth

  4. 1 1/2 teaspoons bottled minced garlic (3 cloves)

  5. 1 tablespoon olive oil

  6. 6 plum tomatoes, coarsely chopped (about 2 cups)

  7. 12 ounces cooked lobster,

  8. 12 ounces fresh or frozen cod fillets, cooked and cut into 1-inch pieces, or 12 ounces peeled cooked shrimp

  9. 1/2 cup snipped fresh flat-leaf parsley

  10. 1/2 to 1 teaspoon cracked black pepper

  11. 1/2 teaspoon salt

Instructions Jump to Ingredients ↑

  1. Method : Cook pasta according to package directions. Drain and set aside. In a blender or food processor combine 3/4 cup of the drained beans and the chicken broth; cover and blend or process until smooth. Add to the saucepan used for cooking the pasta; bring to boiling. Return pasta to saucepan. Meanwhile, in a large skillet cook garlic in 1 tablespoon hot olive oil for 1 minute. Add tomatoes; cook for 1 minute. Add remaining drained beans, the lobster, parsley, pepper, and salt. Heat through. Add tomato mixture to hot pasta; toss to coat. Serve immediately. *


Send feedback