Casarecce pasta with pistachio pesto, swordfish and pachino tomatoes
A first course that embodies the flavors of Sicily: the casarecce with pistachio pesto, swordfish and cherry tomatoes are easy to prepare and very tasty. This pasta. which derives from the Arabic "busiata", is the ideal course to be eaten while sipping a glass of Sicilian white wine, such as Inzolia or Chardonnay.
Per la preparazione di questo piatto puoi utilizzare i nostri prodotti:
- Filetti di pescespada all'olio di oliva
- Pesto alla Brontese 80%
- Pomodoro ciliegino secco
- PGI pachino tomato
- fish products from Sicily
- PDO pistachio pesto from Bronte
For 2 people:
• 340 g di casarecce
• 200 g swordfish
• 280 g di pomodorini di Pachino
• 190 g Bronte pistachios pesto
• 2 tablespoons extra virgin olive oil
• 1 clove garlic
• salt to taste
1. Scolare i tranci di pesce spada all'olio di oliva.
2. Cut the swordfish into small cubes.
3. . Put the crushed garlic clove and extra virgin olive oil in a large saucepan.
4. Put the saucepan over medium heat and, when the garlic becomes golden, add the tomatoes cut in half..
5. Stir over high heat for a few minutes, then add the swordfish cubes and continue stirring.
6. Lower the heat and cook for about 5 minutes.
7. Remove the garlic, salt and keep the sauce warm, until the pasta is cooked.
8. Cook the pasta in plenty of salted water; drain it and pour it back into the pot.
9. Add the Bronte pistachio pesto and mix carefully.
10. Add the swordfish and cherry tomatoes seasoning.
11. Stir again. Before serving decorate the dishes with fresh basil leaves. Serve the pasta hot.