Directions
Today’s dish is very simple, but it has an irresistible taste: the main ingredient is swordfish, whose particular flavor is great with almond pesto.
It will take you a few minutes to prepare these linguine with swordfish and almond pesto, but afterward, you will not stop eating them: the dish is light, tasty and very aromatic.
The trick is immediately said: the almond pesto. A super quick and easy to make sauce, which is less pasty and oily than the classic Genovese pine nuts and basil pesto, perfect to enhance the slightly ferrous flavor of swordfish.
That’s all, but remember that the addition of black olives and cherry tomatoes makes it more colorful, nuanced and lively.
Ingredients for making linguine with swordfish and almond pesto
6 servings
- 550 grams of linguine
- 400 grams of swordfish
- 3 cloves of garlic
- 90 grams of almonds
- 1 bunch of parsley
- 2 sprigs of fresh marjoram
- 1/3 glass of EVOO
- salt and pepper
- 1 piece of ginger of 2 cm
- a handful of black olives
- 10 cherry tomatoes
How to prepare linguine with swordfish and almond pesto
Let’s start with the almond pesto: if you have time the mortar will make it divine, otherwise, with the blender, you will slightly kill the flavor, but for a home-made dish it’s ok.
Blanch the almonds in boiling water for 10 seconds, then pat dry and peel them.
Put them in the blender with the parsley, the marjoram, 2 cloves of garlic, ginger, and blend, adding the olive oil little by little. Season with salt and pepper.
Prepare the water for the linguine and when it boils add salt.
Sear the swordfish in a pan with a drizzle of EVOO for 3 minutes per side, be careful not to overcook it. When it is cooked, cut it into small pieces and season it with salt, pepper and a drop of lemon juice.
Cut the cherry tomatoes in half.
Put the swordfish, cherry tomatoes and olives in the almond pesto, taste it and add a pinch of salt if necessary.
Cook linguine al dente, drain and finish cooking in a pan, with a ladle of cooking water and the sauce.
Sprinkle the dish with a handful of chopped almonds and season again with a drizzle of EVOO. Enjoy.
What wine goes well with linguine with swordfish and almond pesto?
Let’s pair a super sharp and rich Fiano di Avellino or a salty Vermentino di Gallura to cut the strong flavors of both the almonds and the swordfish.
