Preparation:
Wash the green beans and trim the edges, boil in salty water for ten minutes, drain and chop into pieces. Prepare the béchamel sauce by placing the blended swordfish in a pan with oil for about five minutes until toasted; add the milk and bring to a boil, mix flour and butter and add to thicken the mixture. Brown the green beans in a pan with oil, cut the tomatoes into halves and add them in the pan; add the paccheri which have to be cooked in an abundant amount of salted water for 8 minutes and finally mix together with the swordfish flavoured béchamel sauce and the bottarga.