Pasta with Swordfish and Pistachio Pesto

Pasta with Swordfish and Pistachio Pesto

Pasta with Swordfish and Pistachio Pesto
Prep Time 5 minutes
Cook Time 15 minutes
Servings 4 people


400 g Pasta caserecce

1 jar Scyavuru Pistachio Pesto

2 slices Swordfish 180 g

Datterini tomatoes

2 Eggplants Chopped Parsley as needed

1 clove garlic

Salt as needed

Extra virgin olive oil as needed

Mint as needed

Pepper to taste


  1. Wash the eggplant, cut into slices about 1 cm and reduce them into cubes, cover with meeting rooms and let stand for about an hour to remove water.
  2. For swordfish: eliminate the side skin and cut into cubes.
  3. After the time necessary take the eggplants, rinse them and put them to dry in a clean cloth.
  4. Fry the eggplants.
  5. In a large pan, fry the garlic and parsley for a few minutes, add the previously chopped tomatoes.
  6. Cook for a couple of minutes the tomatoes, then add the eggplants and swordfish, continue cooking for another 6-7 minutes.
  7. Meanwhile cook the caserecce pasta in salted water.
  8. Finish cooking the sauce by adding 1-2 tablespoons of Pistachio Pesto Scyavuru rehydrated with a ladle of pasta cooking water.
  9. Add salt and pepper.
  10. Drain the pasta and add it directly into the pan with the sauce and if necessary, a ladle of pasta cooking water.
  11. Garnish with a few mint leaves.

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