Ingredients
¼cuppine nuts
¼cupolive oil,plus ½ tbsp
1lbswordfish steak
¾tspsalt
¼tspfresh ground black pepper
3garlic cloves
½cupfresh mint,chopped
¾lbpenne
Preparation
In a small frying pan, toast the pine nuts over moderately low heat, stirring frequently, for about 5 minutes, until golden brown. Or toast them in a 350 degrees F oven for 5 to 10 minutes.
In a large nonstick frying pan, heat the ½ tablespoon of oil over moderate heat. Sprinkle the swordfish with ¼ teaspoon of the salt and the pepper.
Add the fish to the pan and cook 4 minutes. Turn and cook for 2 to 3 minutes longer, until the fish is just done.
Remove. When the fish is cool enough to handle, cut it into 1-inch cubes.
Wipe out the pan. Add the remaining ¼ cup oil to the pan and heat over moderately low heat. Add the garlic and cook, stirring, for 1 minute.
Stir in ¼ cup of the mint and remove the pan from the heat.
In a large pot of boiling, salted water, cook the penne for about 13 minutes until just done.
Drain and toss with the swordfish, the garlic-and-mint oil, the pine nuts, the remaining ¼ cup of mint, and ½ teaspoon of salt.
Serve warm, and enjoy!
