Pasta with Swordfish and Broad Beans
Category: First Courses (Primi Piatti)
Servings: 4
Ingredients
| Ingredient | Quantity |
|---|---|
| Gluten-Free Penne Rigate | 320g |
| Broad Beans (Fave) | 450g |
| Swordfish | 620g |
| Fresh Mint | To taste |
| Garlic | 1 clove |
| Lemon Zest | 1 lemon |
| Extra Virgin Olive Oil | To taste |
| Fine Salt | To taste |
| Black Pepper | To taste |
Instructions
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Prepare the Broad Beans: Start by shelling the broad beans, then place them in a small bowl. Bring a pot of water to a boil, and briefly blanch the beans for about 1-2 minutes. Once blanched, remove the beans from the boiling water and peel off their outer skins. Set aside.
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Cook the Swordfish: In a large skillet, heat a generous amount of extra virgin olive oil over medium heat. Add the whole garlic clove to the pan, allowing it to infuse the oil with its aroma. Next, add the swordfish, cut into small cubes. Season with salt and pepper to taste. Stir occasionally, cooking until the swordfish is golden brown and fully cooked through. This should take about 5-7 minutes.
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Combine with Broad Beans: Once the swordfish is cooked, remove the garlic clove and add the peeled broad beans to the skillet. Stir to combine, ensuring the beans are warmed through. Pour in a ladle of pasta cooking water and stir well to create a light sauce. Add more mint leaves to taste, allowing the herbs to release their refreshing flavor.
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Cook the Pasta: In a separate pot, bring salted water to a boil. Cook the gluten-free penne rigate according to the package instructions, making sure it is al dente. Drain the pasta, reserving a bit of the cooking water.
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Combine Pasta and Sauce: Add the cooked pasta to the skillet with the swordfish and broad bean mixture. Toss everything together, ensuring the pasta is well-coated with the sauce. If the sauce needs more moisture, add a bit more pasta cooking water.
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Finish and Serve: Before serving, zest a lemon over the pasta to add a bright citrusy note. Adjust the seasoning with salt and pepper, if needed. Serve hot, garnished with a few fresh mint leaves for an aromatic finish.
Tips for the Perfect Pasta:
- Swordfish: Make sure to use fresh swordfish for the best texture and flavor. If unavailable, other firm fish like tuna can be used as a substitute.
- Mint: Fresh mint adds a delightful, refreshing contrast to the richness of the swordfish and broad beans. Don’t be afraid to use a generous amount to balance the dish’s flavors.
- Gluten-Free Pasta: Ensure that your gluten-free penne rigate holds up well during cooking, as some gluten-free pastas can become soft or mushy if overcooked.
This pasta with swordfish and broad beans offers a unique combination of savory fish and sweet, earthy beans, perfectly complemented by the fresh mint and zesty lemon. It’s a vibrant, satisfying dish that’s ideal for a summer dinner or a special family meal. Enjoy!
