Mezzi Rigatoni with Clams, Plum Tomatoes and Green Pea Sauce

Amount Per Serving
Calories 410		Calories from Fat 81
% Daily Value*
Total Fat 9g		14%
	Saturated Fat 1g	5%
	Trans Fat 0g
Cholesterol 70mg		23%
Sodium 1092mg		46%
Total Carbohydrate 52g		17%
	Dietary Fiber 8g	32%
	Sugars 5g
Protein 29g		58%

Vitamin A 20%		Vitamin C 20%
Calcium 7%		Iron 22%

*Percent Daily Values are based on a 2,000 calorie diet.

Please note: for the purpose of the nutritional assessment, total sodium does not include salt added to the cooking water. When salt is listed "as needed" in the ingredient list, 1 tsp total is included in the analysis.

CONTAINS WHEAT INGREDIENTS. THIS PRODUCT IS MANUFACTURED ON EQUIPMENT THAT PROCESSES PRODUCTS CONTAINING EGGS.

This seafood pasta featuring a bright green sweet pea sauce is light, fresh and perfect for spring.

3 pounds Barilla Mezzi Rigatoni

1-1/2 cups dry white wine

6 pounds manila or small littleneck clams, scrubbed

1/2-cup extra virgin olive oil, divided

6 cloves garlic, chopped

1-1/2 pounds medium shrimp, peeled, deveined (36/40 count)

3 pounds plum tomatoes, blanched, seeded, diced

3 tablespoons finely chopped Italian parsley

1 medium yellow onion, chopped

2 tablespoons extra virgin olive oil

3 cups frozen green peas, thawed

kosher salt and ground black pepper to taste

Instructions

Bring salted water to a boil in steam-jacketed kettle or large stockpot on stovetop. Add pasta; cook 1 min. less than directed on package. Drain, reserving 2 cups pasta water.
Meanwhile, bring wine to a boil in medium pot. Add clams; cover with lid. Cook 3-5 min. or until shells open. Discard any unopen clams; reserve liquid.
Heat ¼ cup oil and garlic in large rondeau on medium heat. Add shrimp; cook 2-3 min. or until opaque. Stir in reserved clam liquid, pasta, tomatoes and parsley; cook 1-2 min. until heated through.
Sweat onion with 2 tablespoons oil in large skillet on medium heat. Add peas; cook 1-2 min. or until tender. Cool slightly; blend peas in batches, adding pasta water in ½-cup increments as needed until smooth. Season to taste with salt and pepper.

For each serving, spread ¼ cup Green Pea Sauce on bottom of plate. Mound pasta mixture in center of sauce. Garnish evenly with clams and a drizzle of remaining olive oil.