Swordfish and Spaghetti with Citrus Pesto

1. 1

   Bring a large pot of salted water to a boil over high heat.

2. 2

   Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes.

3. 3

   Drain pasta and reserve 1/2 cup of the pasta liquid.

4. 4

   Blend the basil, pine nuts, garlic, zests, juices, salt, and pepper in a food processor until the mixture is finely chopped.

5. 5

   With the machine running, gradually add the olive oil until the mixture is smooth and creamy.

6. 6

   Transfer to a bowl and stir in the Parmesan.

7. 7

   Toss with the warm spaghetti and the reserved pasta water.

8. 8

   Meanwhile, place a grill pan over medium-high heat or preheat a gas or charcoal grill.

9. 9

   Brush both sides of the swordfish fillets with olive oil and season with salt and pepper.

10. 10

    Grill the swordfish 3 to 4 minutes a side for a 1-inch thick fillet.

11. 11

    Transfer the pasta to a serving platter and top with the grilled swordfish fillets and serve.

* Per serving · 4 servings · Values may vary.