Wednesday, January 30, 2008

Swordfish and Spaghetti with Citrus Pesto

From Every Day Pasta – Giada DeLaurentiis

1lb spaghetti

Citrus Pesto
1 bunch of fresh basil, stemmed (about 3 cups)
½ C toasted pine nuts
1 garlic clove
Grated zest and juice of 1 lemon and 1 orange
½ tsp salt
½ tsp freshly ground black pepper
1 C freshly grated Parmesan cheese

4 6oz swordfish steaks
Salt and freshly ground black pepper

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, 8-10 minutes. Drain the pasta, reserving ½ cup of the cooking liquid.
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. 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 steaks with olive oil and season with salt and pepper. Grill the swordfish 3-4 minutes on each side for a 1” thick steak.
Transfer the pasta to a serving platter, top with the grilled swordfish, and serve.

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