Swordfish and Spaghetti with Citrus Pesto

• 1 pound spaghetti
• 1 bunch of fresh basil, stemmed (about 3 cups)
• 1/2 cup toasted pine nuts (see page 168)
• 1 garlic clove
• Grated zest and juice of 1 lemon
• Grated zest and juice of 1 orange
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 cup extra-virgin olive oil
• 1 cup freshly grated Parmesan cheese
• 4 6-ounce swordfish steaks
• Extra-virgin olive oil
• Salt and freshly ground black pepper

1. Bring a large pot of salted water to a boil over high heat.
2. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes.
3. Drain the pasta, reserving 1/2 cup of the cooking liquid.
4. Make the pesto: Blend the basil, pine nuts, garlic, lemon zest and juice, orange zest and juice, salt, and pepper in a food processor until finely chopped.
5. With the machine running, gradually add the olive oil until the mixture is smooth and creamy.
6. Transfer to a bowl and stir in the Parmesan.
7. Toss with the warm spaghetti and the reserved pasta water.
8. Meanwhile, place a grill pan over medium-high heat or preheat a gas or charcoal grill.
9. Brush both sides of the swordfish steaks with olive oil and season with salt and pepper.
10. Grill the swordfish for 3 to 4 minutes on each side for a 1-inch-thick steak.
11. Transfer the pasta to a serving platter, top with the grilled swordfish, and serve.

spaghetti, fresh basil, nuts, garlic, lemon, orange, salt, freshly ground black pepper, extravirgin olive oil, parmesan cheese, swordfish steaks, extravirgin olive oil, salt

Taken from www.epicurious.com/recipes/food/views/swordfish-and-spaghetti-with-citrus-pesto-394292 (may not work)