Swordfish and Spaghetti with Citrus Pesto (Giada De Laurentiis) |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Ingredients:
1 pound spaghetti pasta (recommended: barilla) |
1 bunch fresh basil, about 3 cups leaves |
1/2 cup toasted pine nuts |
1 clove garlic |
1 lemon, zest grated and juiced |
1 orange, zest grated and juiced |
1/2 teaspoon salt |
1/2 teaspoon freshly ground black pepper |
1/2 cup extra-virgin olive oil |
1 cup grated parmesan |
4 (6-ounce) swordfish steaks |
extra-virgin olive oil |
salt and freshly ground black pepper |
Directions:
1. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta and reserve 1/2 cup of the pasta liquid.
2. Blend the basil, pine nuts, garlic, zests, juices, salt, and pepper in a food processor until the mixture is finely chopped. With the machine running, gradually add the olive oil until the mixture is smooth and creamy. Transfer to a bowl and stir in the Parmesan. Toss with the warm spaghetti and the reserved pasta water.
3. Meanwhile, place a grill pan over medium-high heat or preheat a gas or charcoal grill. Brush both sides of the swordfish fillets with olive oil and season with salt and pepper. Grill the swordfish 3 to 4 minutes a side for a 1-inch thick fillet.
4. Transfer the pasta to a serving platter and top with the grilled swordfish fillets and serve.
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