Basil Cream Penne with Halibut and Roasted Peppers
1 10 oz. package Cucina Fresca fresh Penne
1 8 oz. jar Cucina Fresca Basil Cream Sauce
4 oz. halibut per person (up to 16 oz. total)
1 yellow bell pepper
1 red bell pepper
2 tsp. red wine vinegar
2 Tbsp. extra virgin olive oil
Salt and pepper to taste
Clean and cut bell peppers in to bâtonnettes (larger than julienne; 1/4 in. x 1/4 in. and 1-1/2 to 2 in. long). Toss peppers in 1 tsp. extra virgin olive oil, 2 tsp. red wine vinegar and a pinch of salt and pepper. Place peppers on one side of an aluminum-lined cookie sheet.
Coat halibut with extra virgin olive oil and salt and pepper to taste. Place halibut opposite of peppers on the same cookie sheet. Set oven to broil. Broil halibut and peppers for three minutes; pull out from oven and toss peppers, then continue broiling for 2-4 minutes depending on the thickness of the halibut.
Cook penne 4-5 minutes in boiling, salted water. Warm Basil Cream sauce by stirring in pan over the stovetop, or in the microwave with lid off (2 minutes then stir and continue reheating and stirring until desired temperature). Strain cooked penne and toss with warmed sauce.
Plate Basil Cream Penne, peppers and halibut. Enjoy!
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Wine Notes
No matter time of year it is, seek out a good rosé for this delightful recipe. Washington tends to make full bodied rosé with a touch of sweetness, or grab a dry, crisp version from the south of France or Spain.
