• Main Courses
  • Pasta

Gluten-Free Pasta with Swordfish and Fava Beans



  • Penne Rigate (Gluten-Free) 1 ? cups (320 g)
  • Swordfish 22 oz (620 g)
  • Fava Beans (to be shelled) 3 cups (450 g)
  • Garlic 1 clove
  • Lemon zest 1
  • Mint to taste
  • Extra virgin olive oil to taste
  • Fine salt to taste
  • Black pepper to taste


  1. To make the pasta with swordfish and fava beans, first, shell the fava beans and collect them in a small bowl.
  2. Blanch the fava beans in boiling water for a couple of minutes, then drain them and place them directly into a bowl filled with cold water.
  3. Now, remove the outer skin from each fava bean and set them aside. Put a pot filled with salted water on the stove and bring it to a boil; this will be used for cooking the pasta.
  4. In the meantime, prepare the swordfish: remove the skin and cut the flesh into even cubes to ensure uniform cooking.
  5. Heat the olive oil with the garlic clove in a pan, then add the swordfish cubes and let them brown over high heat, stirring often; it will take about 8 minutes.
  6. Meanwhile, cook the pasta, undercooking it by a couple of minutes compared to the time indicated on the package.
  7. While the swordfish is cooking, season it with the grated lemon zest.
  8. Add salt, pepper, and fresh mint leaves.
  9. When the swordfish is cooked and golden, turn off the heat and add the fava beans.
  10. Remove the garlic clove and drain the pasta directly into the pan.
  11. Pour a ladle of cooking water into the pan and sauté everything for a couple of minutes.
  12. Mix well, then garnish with more mint leaves and a drizzle of olive oil. Serve your pasta with swordfish and fava beans immediately!
Half Sardinian and half German, born on the border with Hungary, Sebastian is the resident chef creator of GialloZafferano. He offers his community an irresistible glimpse into his contemporary and genuine cuisine, meticulously crafted even in the simplest preparations. He graduated from the most prestigious Italian cuisine training center, ALMA - Scuola Internazionale di Cucina Italiana. He is extremely attentive to raw materials, and in his videos, he surprises everyone with his meticulousness and the tricks of the trade that make his dishes unique in taste and presentation. Since 2024, he has been the Resident Chef Creator of GialloZafferano.