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Penne with Swordfish, Mint, and Pine Nuts

Source: Quick from Scratch - Herbs
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Active Time:  25 Minutes
Total Time:  25 Minutes
  Serves 4
In this Sicilian dish, pasta, pine nuts, and chunks of swordfish are tossed in mint-spiked olive oil, with more fresh mint thrown in at the end. The combination is irresistible.
RECIPE INGREDIENTS
1/4 cup pine nuts
1/4 cup plus 1/2 tablespoon olive oil
1 pound swordfish steak, about 1 inch thick
3/4 teaspoon salt
1/4 teaspoon fresh-ground black pepper
3 cloves garlic, minced
1/2 cup chopped fresh mint
3/4 pound penne
Penne with Swordfish, Mint, and Pine Nuts Recipe at Cooking.com
DIRECTIONS
In a small frying pan, toast the pine nuts over moderately low heat, stirring frequently, until golden brown, about 5 minutes. Or toast them in a 350 degree F. oven for 5 to 10 minutes.


In a large nonstick frying pan, heat the 1/2 tablespoon oil over moderate heat. Sprinkle the swordfish with 1/4 teaspoon of the salt and the pepper. Add the fish to the pan and cook 4 minutes. Turn and cook until the fish is just done, 2 to 3 minutes longer. Remove. When the fish is cool enough to handle, cut it into 1-inch cubes.


Wipe out the pan. Add the remaining 1/4 cup oil to the pan and heat over moderately low heat. Add the garlic and cook, stirring, for 1 minute. Stir in 1/4 cup of the mint and remove the pan from the heat.


In a large pot of boiling, salted water, cook the penne until just done, about 13 minutes. Drain and toss with the swordfish, the garlic-and-mint oil, the pine nuts, the remaining 1/4 cup mint, and 1/2 teaspoon salt.


Variations


You can use tuna in place of the swordfish. Cook the tuna a few minutes less than the swordfish so that it's still pink inside.


Recipe reprinted by permission of Food and Wine. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Serves 4
Calories: 641
Fat. Total: 25g
Fiber: 3g
Carbohydrates, Total: 66g
Sodium: 546mg
% Cal. from Fat: 35%
Cholesterol: 44mg
Protein: 36g
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