Pasta with Swordfish and Pistachio Pesto

4 January 2017
TuttoFood Milano 8-11 May 2017
4 January 2017
Taste Firenze 11-13 March 2017 – Stand D/105
5 January 2017
Stampa Ricetta
Pasta with Swordfish and Pistachio Pesto
Prep Time 5 minutes
Cook Time 15 minutes
Servings
people
Ingredients
  • 400 g Pasta caserecce
  • 1 jar Scyavuru Pistachio Pesto
  • 2 slices Swordfish
  • 180 g Datterini tomatoes
  • 2 Eggplants
  • Chopped Parsley as needed
  • 1 clove garlic
  • Salt as needed
  • Extra virgin olive oil as needed
  • Mint as needed
  • Pepper to taste
Prep Time 5 minutes
Cook Time 15 minutes
Servings
people
Ingredients
  • 400 g Pasta caserecce
  • 1 jar Scyavuru Pistachio Pesto
  • 2 slices Swordfish
  • 180 g Datterini tomatoes
  • 2 Eggplants
  • Chopped Parsley as needed
  • 1 clove garlic
  • Salt as needed
  • Extra virgin olive oil as needed
  • Mint as needed
  • Pepper to taste
Instructions
  1. Wash the eggplant, cut into slices about 1 cm and reduce them into cubes, cover with meeting rooms and let stand for about an hour to remove water.
  2. For swordfish: eliminate the side skin and cut into cubes.
  3. After the time necessary take the eggplants, rinse them and put them to dry in a clean cloth.
  4. Fry the eggplants.
  5. In a large pan, fry the garlic and parsley for a few minutes, add the previously chopped tomatoes.
  6. Cook for a couple of minutes the tomatoes, then add the eggplants and swordfish, continue cooking for another 6-7 minutes.
  7. Meanwhile cook the caserecce pasta in salted water.
  8. Finish cooking the sauce by adding 1-2 tablespoons of Pistachio Pesto Scyavuru rehydrated with a ladle of pasta cooking water.
  9. Add salt and pepper.
  10. Drain the pasta and add it directly into the pan with the sauce and if necessary, a ladle of pasta cooking water.
  11. Garnish with a few mint leaves.