Pasta with Swordfish and Pistachio Pesto
Scyavuru Pistachio Pesto
Chopped Parsley as needed
Salt as needed
Extra virgin olive oil as needed
Mint as needed
Pepper to taste
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.
For swordfish: eliminate the side skin and cut into cubes.
After the time necessary take the eggplants, rinse them and put them to dry in a clean cloth.
Fry the eggplants.
In a large pan, fry the garlic and parsley for a few minutes, add the previously chopped tomatoes.
Cook for a couple of minutes the tomatoes, then add the eggplants and swordfish, continue cooking for another 6-7 minutes.
Meanwhile cook the caserecce pasta in salted water.
Finish cooking the sauce by adding 1-2 tablespoons of Pistachio Pesto Scyavuru rehydrated with a ladle of pasta cooking water.
Add salt and pepper.
Drain the pasta and add it directly into the pan with the sauce and if necessary, a ladle of pasta cooking water.
Garnish with a few mint leaves.