This recipe is elegant and exquisite, yet simple and easy to prepare.
For 4 persons
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
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.
(*) 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.
Made with Olive Oil
Recipes where Olive Oil is always a good ingredient.