Pasta with swordfish and pistachio

This recipe is elegant and exquisite, yet simple and easy to prepare.

For 4 persons

Ingredients:
​
350 grams of swordfish
1 garlic clove
30 grams of pistachios, shell removed and peeled*
4 TSP of extra-virgin olive oil
Zest of 1 biological lemon, finely grated
320 grams of pasta, such as penne or fusilli

Directions:

Grill the swordfish for 3 minutes in a well heated pan. Cut it into small cubes, maximum 1 centimeter per side.

Chop garlic and pistachios.

Heat the olive oil in a pan at mid-temperature. Add garlic and pistachios and cook for few minutes, stirring from time to time. Add the swordfish, stir well for 2-3 more minutes. Set aside.

Cook the pasta in boiling water with salt. Drain and reserve one glass of the pasta boiling water. Heat the pan with the swordfish for 1 minute and add the pasta, tossing until the sauce coats the pasta – it should take 1 minute- if necessary, add the reserved pasta boiling water.

Add the lemon zest.

Enjoy it!

(*) To peel pistachios, place them for 1 minute in boiling water. Drain and then dry them with a clean towel. Gently squeeze the pistachios to remove the skin. Toast them for 5 minutes in a pan at mid-temperature, tossing continuously to avoid burning.