Michaella's Swordfish Fennel, Pistachio and Pine Nut Paccheri

Recently, Livia and I attended the Calabria Food Festival. On the first day, we enjoyed a dip in the sea at Baia di Caminia with its blue grottos, fresh waters, and of course, even fresher pasta! At sea-side restaurant Blanca Cruz, we were treated to a huge bowl of their Mezzi Paccheri with swordfish, fennel and pistachio. It was a new combination for me, with the nutty, aniseed flavour, balancing with the meaty, salty, swordfish. And, it was so delicious that we decided to interview the chef about the recipe. So, when I returned home, I had a go at making it myself.