Swordfish and Spaghetti with Citrus Pesto Recipe

Name: Swordfish and Spaghetti with Citrus Pesto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound spaghetti; 1 bunch of fresh basil, stemmed (about 3 cups); 1/2 cup toasted pine nuts (see page 168); 1 garlic clove; Grated zest and juice of 1 lemon; Grated zest and juice of 1 orange; 1/2 teaspoon salt; 1/2 teaspoon freshly ground black pepper; 1/2 cup extra-virgin olive oil; 1 cup freshly grated Parmesan cheese; 4 6-ounce swordfish steaks; Extra-virgin olive oil; Salt and freshly ground black pepper

Servings: persons

1 pound spaghetti
1 bunch of fresh basil, stemmed (about 3 cups)
1/2 cup toasted pine nuts (see page 168)
1 garlic clove
Grated zest and juice of 1 lemon
Grated zest and juice of 1 orange
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup extra-virgin olive oil
1 cup freshly grated Parmesan cheese
4 6-ounce swordfish steaks
Extra-virgin olive oil
Salt and freshly ground black pepper

1
Bring a large pot of salted water to a boil over high heat.
2
Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes.
3
Drain the pasta, reserving 1/2 cup of the cooking liquid.
4
Make the pesto: Blend the basil, pine nuts, garlic, lemon zest and juice, orange zest and juice, salt, and pepper in a food processor until finely chopped.
5
With the machine running, gradually add the olive oil until the mixture is smooth and creamy.
6
Transfer to a bowl and stir in the Parmesan.
7
Toss with the warm spaghetti and the reserved pasta water.
8
Meanwhile, place a grill pan over medium-high heat or preheat a gas or charcoal grill.
9
Brush both sides of the swordfish steaks with olive oil and season with salt and pepper.
10
Grill the swordfish for 3 to 4 minutes on each side for a 1-inch-thick steak.
11
Transfer the pasta to a serving platter, top with the grilled swordfish, and serve.

889

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 pound spaghetti, 1 bunch of fresh basil, stemmed (about 3 cups), 1/2 cup toasted pine nuts (see page 168), 1 garlic clove, and more.

Yes, Swordfish and Spaghetti with Citrus Pesto falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Swordfish and Spaghetti with Citrus Pesto

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