If you are avoiding seafood because of mercury concerns, try this with cooked chicken cubes. This is one of my family’s favorite meals.

Ingredients:

8 oz. dried rice corkscrew noodles (or corn or quinoa)
1 15-19 oz. can of cannellini beans (white kidney) or other white beans like Great northern beans, rinsed and drained
1/2 cup gfcf chicken broth (I use homemade, it tastes better)
4 cloves of garlic, thinly sliced
2 Tbsp. olive oil
2 cups plum tomatoes coarsely chopped
12 oz cooked lobster or frozen cod fillets, or chicken cubes
1/4 cup snipped flat leaf parsely
1 tsp. cracked black pepper
1/2 tsp. salt

extra parsely and olive oil

Cook pasta, rinse, drain, toss with a little olive oil, and set aside. In a blender or food processor combine 3/4 cup of the drained beans and the chicken broth. Cover and process until smooth. Add to the pan used to cook the pasta; bring to boiling. Return pasta to the pan. Meanwhile, in a large skillet, cook garlic in olive oil for 1 minute. Add remaining beans, lobster (or whatever) , parsley, pepper, and salt. Heat through.
Add tomato mixture to hot pasta; toss to coat. Serve immediately. Top with parsley and additional olive oil.