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 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

Servings: persons

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

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, about 8 to 10 minutes.
3
Drain pasta and reserve 1/2 cup of the pasta liquid.
4
Blend the basil, pine nuts, garlic, zests, juices, salt, and pepper in a food processor until the mixture is 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 fillets with olive oil and season with salt and pepper.
10
Grill the swordfish 3 to 4 minutes a side for a 1-inch thick fillet.
11
Transfer the pasta to a serving platter and top with the grilled swordfish fillets and serve.

1292

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 pasta (recommended: Barilla), 1 bunch fresh basil, about 3 cups leaves, 1/2 cup toasted pine nuts, 1 clove garlic, 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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