Penne with Swordfish, Mint, and Pine Nuts

• 1/4 cup pine nuts
• 1/4 cup plus 1/2 tablespoon olive oil
• 1 pound swordfish steak, about 1 inch thick
• 3/4 teaspoon salt
• 1/4 teaspoon fresh-ground black pepper
• 3 cloves garlic, minced
• 1/2 cup chopped fresh mint
• 3/4 pound penne

1. In a small frying pan, toast the pine nuts over moderately low heat, stirring frequently, until golden brown, about 5 minutes.
2. Or toast them in a 350 oven for 5 to 10 minutes.
3. In a large nonstick frying pan, heat the 1/2 tablespoon oil over moderate heat.
4. Sprinkle the swordfish with 1/4 teaspoon of the salt and the pepper.
5. Add the fish to the pan and cook 4 minutes.
6. Turn and cook until the fish is just done, 2 to 3 minutes longer.
7. Remove.
8. When the fish is cool enough to handle, cut it into 1-inch cubes.
9. Wipe out the pan.
10. Add the remaining 1/4 cup oil to the pan and heat over moderately low heat.
11. Add the garlic and cook, stirring, for 1 minute.
12. Stir in 1/4 cup of the mint and remove the pan from the heat.
13. In a large pot of boiling, salted water, cook the penne until just done, about 13 minutes.
14. Drain and toss with the swordfish, the garlic-and-mint oil, the pine nuts, the remaining 1/4 cup mint, and 1/2 teaspoon salt.

pine nuts, olive oil, swordfish steak, salt, freshground black pepper, garlic, fresh mint, penne

Taken from www.foodandwine.com/recipes/penne-swordfish-mint-and-pine-nuts (may not work)