Paccheri with an orange and swordfish pesto
Ingredients for 4 people:
320 g of paccheri (giant pasta tubes)
The grated zest of 4 oranges
20 g of almonds
20 g of pistachios
300 g swordfish
A clove of garlic
Extra virgin olive oil
Salt and pepper
Put the water on to boil for the pasta.
Cut the swordfish into small cubes of around one centimeter on each side, removing the skin and any bones.
Grate the zest of 4 oranges into a tall, narrow tumbler and add the almonds and pistachios. Pour on a small ladleful of the pasta water, a tablespoon of olive oil and a pinch of salt. Blend using an immersion blender until you obtain a more or less homogeneous cream. In a frying pan, sauté a clove of garlic and toss – very briefly – the cubes of swordfish with it.
When the pasta is cooked, season it with the orange pesto and add the swordfish. Toss everything together well and serve, adding salt and pepper to taste.