SWORDFISH AND SPAGHETTI WITH CITRUS PESTO

Swordfish and Spaghetti with Citrus Pesto image

Yield 4 servings

Number Of Ingredients 13

1 pound spaghetti
1 bunch of fresh basil, stemmed (about 3 cups)
1/2 cup toasted pine nuts (see page 168)
1 garlic clove
Grated zest and juice of 1 lemon
Grated zest and juice of 1 orange
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup extra-virgin olive oil
1 cup freshly grated Parmesan cheese
4 6-ounce swordfish steaks
Extra-virgin olive oil
Salt and freshly ground black pepper

Steps:

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 to 10 minutes. Drain the pasta, reserving 1/2 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 for 3 to 4 minutes on each side for a 1-inch-thick steak.
Transfer the pasta to a serving platter, top with the grilled swordfish, and serve.