CategoriesRecipes Ricette Primi

Pistachio and Swordfish Busiata

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Primo piano di un piatto ovale in ceramica scura con busiata al pesto di pistacchio. Guarnito con cubetti di pesce spada rosati, granella di pistacchio, pangrattato, scorza d'arancia e menta. Sul piano in marmo, a sinistra, due bottiglie di ceramica; a destra, posate scure su lino. Sfondo sfocato con piano cottura e padella in rame. Luce naturale.

Pistachio and Swordfish Busiata: An Easy and Fast Sicilian Recipe

If you love seafood first courses that combine maritime tradition with the typical flavors of Sicilian land, pistachio and swordfish busiata is the ideal recipe to amaze your guests. A perfect combination of pistachio creaminess and swordfish delicacy, easy to prepare and with guaranteed success.

Discover how to make this gourmet first course in just a few minutes!

Ingredients (Serves 4)

  • 500 g pistachio busiata (or other artisanal short pasta)

  • 300 g fresh swordfish slice

  • 100 g pistachio granules

  • 1 1 clove of garlic

  • Grated zest of 1 organic orange

  • Breadcrumbs to taste

  • Extra virgin olive oil to taste

  • White wine to taste (for deglazing)

  • Salt and pepper to taste

  • Fresh mint leaves and whole pistachios for garnish

Instructions: How to Prepare Pistachio and Swordfish Busiata Step by Step

  1. Clean the fish: Wash the swordfish slice, remove the skin and any central bone, then cut it into regular cubes.

  2. Brown the swordfish: In a large non-stick pan, heat a drizzle of extra virgin olive oil with the garlic clove. As soon as the garlic is golden, add the swordfish cubes.

  3. Deglaze and cook: Cook over moderate heat for a few minutes, deglaze with white wine allowing it to evaporate, season with salt, and add a pinch of pepper. Turn off the heat and set aside.

  4. Cook the pasta: Bring a pot of salted water to a boil and cook the pistachio busiate, draining them strictly al dente

  5. Sauté in the pan: Transfer the pasta directly into the pan with the swordfish. Add a ladle of pasta cooking water, breadcrumbs, grated orange zest, and most of the pistachio granules. Toss everything over high heat to blend the flavors.

  6. Plate and decorate: Serve the busiata nice and hot, decorating the plate with the remaining pistachio granules, a few fresh mint leaves, and shelled pistachios.

Buon Appetito!