Mafalde with swordfish and courgettes
Published on 24 June 2014
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Ingredients and method
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Ingredients for 4 people
360 g pasta, Garofolo Mafalde
2 large courgettes
1 large leek
1 thick swordfish steak
Extra virgin olive oil
Salt and pepper
Thyme
Pink peppercorns
I slice and wash leek, dice swordfish and cut courgettes into batons. Remove the watery, flavourless centre if very large.
I heat extra virgin olive oil and cook leek and courgettes over high heat, keeping vegetables crisp.
I quickly sauté swordfish cubes and season with salt and pepper. Longer cooking makes swordfish dry.
I cook the pasta, choosing Mafalde, add to the sauce and quickly toss with thyme and pink peppercorns.
I drizzle with oil. Ready.
360 g pasta, Garofolo Mafalde
2 large courgettes
1 large leek
1 thick swordfish steak
Extra virgin olive oil
Salt and pepper
Thyme
Pink peppercorns
I slice and wash leek, dice swordfish and cut courgettes into batons. Remove the watery, flavourless centre if very large.
I heat extra virgin olive oil and cook leek and courgettes over high heat, keeping vegetables crisp.
I quickly sauté swordfish cubes and season with salt and pepper. Longer cooking makes swordfish dry.
I cook the pasta, choosing Mafalde, add to the sauce and quickly toss with thyme and pink peppercorns.
I drizzle with oil. Ready.
Original source: https://incucinaconlilly.com/2014/06/24/pasta-mafalde-al-pesce-spada-e-zucchine/
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