This dish is the perfect way to end a month of meals on the lighter side! I discovered this recipe years ago, and it's been a staple of warm sunny days ever since! I hope you'll enjoy it as much as my family does...
1 pound spaghetti
1 bunch fresh basil, stemmed (about 3 cups)
1/2 cup toasted pine nuts
1 clove garlic
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 olive oil
1 cup freshly grated Parmesan cheese
**Or you may use one tub (about a cup) of your favorite homemade or store-bought pesto and simply add the citrus
4 6-ounce tuna steaks (swordfish is another good choice)
salt and freshly ground black pepper
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally. Drain the pasta.
Make the pesto: Blend all except olive oil and cheese in a food processor until finely chopped. With the machine running, slowly pour in the olive oil until the mixture is smooth and creamy. Transfer to a bowl and stir in Parmesan. If using store-bought pesto, simply stir in the citrus zest and juices. If mixture is quite runny, add more Parmesan to thicken.
Toss pasta with pesto.
Meanwhile, place a grill pan over medium-high heat. Brush both sides of the fish with olive oil and season with salt and pepper. Grill 3-4 minutes on each side for a 1-inch-thick steak.