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Pistachio Crusted Swordfish with Penne in Sun-Dried Tomato

Pistachio Crusted Swordfish with Penne in Sun-Dried Tomato


  • 8 ounces swordfish steak 8-oz. boneless skin on, vacuum pack frozen (#16190)
  • 3 ounces VILLA FRIZZONI® pasta penne 10" (#25728)
  • 1/2 ounce tomato strip sun-dried, ready to use (#06790)
  • 5 ounces VILLA FRIZZONI® sauce Alfredo frozen (#22826)
  • 2 ounces pistachio shelled raw dry (Delivers within 3-5 business days) (#KB682)


  1. Season the swordfish with salt and pepper.
  2. Cook the pasta 10 minutes in salted, boiling water (reserve).
  3. Run the sun-dried tomato strips under hot water for 2 minutes until soft.
  4. Heat the Alfredo sauce and add the sun-dried tomatoes.
  5. Chop the pistachios finely (reserving about 6 pieces for garnish).
  6. Crust the swordfish and sear in hot pan with 1 tablespoon olive oil.
  7. Toss the cooked pasta in the alfredo and place on center of the plate. Lay the cooked swordfish on top and garnish with grilled lemon and basil.

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