Penne with Swordfish, Mint, and Pine Nuts

1. 1

   In a small frying pan, toast the pine nuts over moderately low heat, stirring frequently, until golden brown, about 5 minutes.

2. 2

   Or toast them in a 350 oven for 5 to 10 minutes.

3. 3

   In a large nonstick frying pan, heat the 1/2 tablespoon oil over moderate heat.

4. 4

   Sprinkle the swordfish with 1/4 teaspoon of the salt and the pepper.

5. 5

   Add the fish to the pan and cook 4 minutes.

6. 6

   Turn and cook until the fish is just done, 2 to 3 minutes longer.

7. 7

   Remove.

8. 8

   When the fish is cool enough to handle, cut it into 1-inch cubes.

9. 9

   Wipe out the pan.

10. 10

    Add the remaining 1/4 cup oil to the pan and heat over moderately low heat.

11. 11

    Add the garlic and cook, stirring, for 1 minute.

12. 12

    Stir in 1/4 cup of the mint and remove the pan from the heat.

13. 13

    In a large pot of boiling, salted water, cook the penne until just done, about 13 minutes.

14. 14

    Drain and toss with the swordfish, the garlic-and-mint oil, the pine nuts, the remaining 1/4 cup mint, and 1/2 teaspoon salt.

* Per serving · 4 servings · Values may vary.

No additional tips available.