ZENB Lobster Pasta with Fresno Chiles & Mint

This ZENB Elbows Pasta recipe combines lobster with Fresno chiles, mint and more to bring you a delicious dish. Not only will you enjoy the flavor, but you will also enjoy a good source of protein that is low calorie, low fat, and low in cholesterol.

• 2 cups (6 ounces) ZENB Elbow Pasta made from 100% Yellow Peas, uncooked
• 1 tablespoon olive oil
• 3/4 pound fresh lobster tail meat, cut into bite-size pieces (about 2 lobster tails)
• 2 cloves garlic, sliced
• 1 red Fresno chile, seeded, thinly sliced
• 1 cup seafood stock
• 2 tablespoons brandy
• 1 can (14 ounces) Italian cherry tomatoes in juice
• 1 teaspoon white soy sauce
• 1/4 teaspoon kosher salt
• 1 small lemon, halved
• 2 tablespoons loosely packed mint leaves

INSTRUCTIONS

1.

Cook ZENB Pasta 1 minutes less than directed on package. Drain; keep warm.

2.

Meanwhile, heat oil in large skillet on medium-high heat until shimmering. Add lobster; cook 3-4 minutes stirring occasionally until just opaque and edges begin to brown. Add garlic and chiles; cook 30 seconds stirring constantly. Transfer to clean plate.

3.

Remove pan from heat; add stock and brandy. Cook 3-5 minutes on medium heat while scraping up brown bits from bottom of pan. Stir in tomatoes, soy and salt; simmer 8-10 minutes until sauce is slightly thickened. Return lobster and any juices to skillet. Stir in pasta; mix gently until pasta is tender and well combined. Juice lemon half over pan. Serve immediately with mint and remaining lemon cut into wedges.