Ingredients
For the Citrus pesto:
- 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
For the Swordfish:
- 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.
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 15 reviews
By karenlynne10_26...
Yardville, NJ
on March 29, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
This recipe is fabulous!! We've made so many versions of it. We first tried it as an appetizer entree on Christmas Day and it was so delicious that even my family members who never tried swordfish said it was delicious. Since then, we've tried many different variations by adding chicken to the recipe, shrimp and even just serving the pasta on the side with the citrus pesto sauce. It has become a staple when entertaining and it is always a hit. Definitely a keeper!
By largoloubear
Saint Petersbur...
on July 12, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Easy, delicious and different. I have found over 90% of Giada's dishes I would make. She is not a person consumed with "jalapeno" everything or putting "dijon" mustard in everything. Not everyone wants to eat six alarm food! Bravo, Giada!
By bari516
on March 13, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Very good! I didn't have pine nuts so I just left them out, I think next time I'll definitely use them or walnuts. The pesto was a little runny without them. I didn't make it with pasta, we had asparagus and mashed potatoes on the side. I was really impressed with this, we were in tihe need of something fresh and light tasting!!
Read all 15 reviews