• 400 g of Swordfish
• 270 g Casarecce pasta
• Extra virgin olive oil
• Salt and pepper
For the rocket pesto:
• 3 bundles of Arugula
• 60 g of peeled almonds
• 1 clove of garlic
• 100 ml of extra virgin olive oil
• Cold water
To prepare the rocket pesto:
1. In a pan, heat to minimum, toast the almonds until golden (often mix them without letting them burn). Clean the arugula from the stems and leaves stains, then rinse it well under cold water.
2. Mix before the almonds coarsely, then add half the amount of arugula and extra virgin olive oil and continue to blend until creamy fairly homogeneous. Season with salt and – in part – chop the remaining arugula with a knife (do not add it yet).
Bring plenty of water to a boil, then let down the pasta and add salt.
Clean the swordfish from the skin and bone central then cut into cubes of about 1 to 1.5 cm. Heat the pan on high heat with a little olive oil, then add the cubes and season with salt and pepper. Toss mixing continuously until they are cooked (it will take 2-3 minutes, no more). Put the cubes aside and – in the same pan but a minimum flame – add the chopped arugula with lid and let it soften.
Drain the pasta al dente and add to the pesto and arugula in a pan; add water and / or oil until all the dough is well seasoned and creamy, then add the diced swordfish and continue stirring. Serve at the time.