Name: Swordfish and Spaghetti with Citrus Pesto
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 4 servings
Cuisine: italian
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

Directions

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta and reserve 1/2 cup of the pasta liquid.
Blend the basil, pine nuts, garlic, zests, juices, salt, and pepper in a food processor until the mixture is finely chopped. With the machine running, gradually add the olive oil until the mixture is smooth and creamy. Transfer to a bowl and stir in the Parmesan. Toss with the warm spaghetti and the reserved pasta water.
Meanwhile, place a grill pan over medium-high heat or preheat a gas or charcoal grill. Brush both sides of the swordfish fillets with olive oil and season with salt and pepper. Grill the swordfish 3 to 4 minutes a side for a 1-inch thick fillet.
Transfer the pasta to a serving platter and top with the grilled swordfish fillets and serve.

Swordfish and Spaghetti with Citrus Pesto

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