Ingredients (Serves 4):

• 12 oz of pasta Fiorfiore Fusilli
• 10 oz of swordfish in slices
• 1 tbs of aromatic herbs (chives, thyme, basil, parsley)
• 2 tbs of pistachios
• Zest of 1 lemon
• 1 clove of garlic
• Extra Virgin Olive Oil

Preparing:

1. Grate the lemon zest in a bowl, add the chopped pistachios and aromatic herbs. Keep it aside.
2. Cook the pasta in a pot of boiling salted water. Meanwhile, in a non-stick pan, flavor the oil with the crushed garlic clove and add the diced swordfish. Brown for a few minutes and, at the end, season with salt and pepper before adding the pasta.
3. Also add the lemon, pistachio and aromatic herb dressing and sauté, adding a few tablespoons of cooking water if necessary.