Penne with swordfish and artichoke hearts

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Directions

1. 1

   Drain the artichoke hearts on a sieve and cut in half. Peel and slice the garlic cloves. Wash parsley, shake dry and pluck off the leaves. Wash the lemons thoroughly, finely grate the peel. Squeeze the lemons. Mix 6 tablespoons lemon juice with the lemon peel. Stir in 2-4 tbsp. olive oil

2. 2

   Cook the pasta in boiling salted water according to the instructions on the packet. Roast pine nuts in a pan without fat, remove. Heat 3 tablespoons of oil in a large frying pan. Fry swordfish steaks in it for about 2 minutes on each side. After turning, season with salt and pepper and add about 1/3 of the garlic. Sprinkle the finished steaks with approx. 2 tbsp. lemon juice mixture, turn them again in the hot pan and place them on a plate. Cover with aluminium foil and leave to rest for 4-5 minutes

3. 3

   Pour the pasta onto a sieve and drain. Add 3 tablespoons of oil to the hot pan. Fry the rest of the garlic and artichoke hearts in it. Add the pasta, pine nuts and parsley to the pan and add the rest of the lemon juice mixture. Mix everything carefully and heat up. Pluck the swordfish steaks into pieces and briefly fold them in with the frying stock (from the steaks) at the end. Season to taste with salt, pepper and possibly some more lemon juice.

Nutrition Facts

KCAL
880 kcal

CARBS
97 g

FATS
34 g

PROTEINS
42 g