Swordfish and Spaghetti with Citrus Pesto

Ingredients

• 0.5 teaspoon pepper black freshly ground
• 1 bunch basil fresh
• 1 clove garlic 
• 1  lemon zest grated juiced
• 0.5 cup olive oil extra-virgin
• 4 servings olive oil extra-virgin
• 1  orange zest grated juiced
• 1 cup parmesan grated
• 0.5 cup pinenuts toasted
• 0.5 teaspoon salt 
• 4 servings salt and pepper black freshly ground
• 1 pound spaghetti pasta recommended: Barilla
• 24 ounce swordfish steaks 

Equipment

• food processor
• bowl
• pot
• grill
• grill pan

Directions

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, about 8 to 10 minutes.
3. Drain pasta and reserve 1/2 cup of the pasta liquid.
4. Blend the basil, pine nuts, garlic, zests, juices, salt, and pepper in a food processor until the mixture is finely chopped. With the machine running, gradually add the olive oil until the mixture is smooth and creamy.
5. Transfer to a bowl and stir in the Parmesan. Toss with the warm spaghetti and the reserved pasta water.
6. Meanwhile, place a grill pan over medium-high heat or preheat a gas or charcoal grill.
7. Brush both sides of the swordfish fillets with olive oil and season with salt and pepper. Grill the swordfish 3 to 4 minutes a side for a 1-inch thick fillet.
8. Transfer the pasta to a serving platter and top with the grilled swordfish fillets and serve.