Linguine with sea asparagus pesto, swordfish and toasted almonds

chef

Maurizio Ferrari

Other Ingredients

80 g Linguine pasta

5 g Toasted almonds

to taste Garlic

to taste Parsley

Serves 1


Cook the linguine in a pot of boiling salty water. Chop the garlic and parsley. Heat a pan with a tablespoon of extra virgin olive oil and cook the garlic and parsley for few seconds, add the Swordfish and then the Sea Asparagus previously blended to make a pesto ( keep few pieces to garnish) than simmer for 1 minute. When the pasta is still “al dente” add it to the the sauce and add the remaining oil .Plate the linguine into a pasta bowl than sprinkling the toasted almonds , few Dorati tomatoes and the remaining  sea asparagus.