Pea Pesto Pasta and Scallops from A Cozy Kitchen.
You can make pesto out of just about any green, even peas!
The result is a sauce that’s a bit sweeter, and it pairs perfectly with succulent sautéed scallops and plenty of pasta.
Get the recipe here.
Arugula Pea Pesto:
3 tablespoons olive oil
1 1/4 cup SimplyNature Organic Arugula
1/4 cup fresh basil
1/2 cup Season’s Choice Frozen Sweet Peas, thawed (I simply rinsed them under cool water for a minute or so)
Zest from 1/2 lemon
Juice from 1 lemon
1/2 cup Happy Farms Preferred Ricotta Cheese
1/4 cup grated Priano Parmesan Cheese Wedge
1/4 teaspoon crushed Stonemill Crushed Red Pepper
Pasta + Scallops:
1 pound Reggano Angel Hair Pasta
2 tablespoons ghee or butter
1 pound Specially Selected Scallops, thawed and dried well with a paper towel
To a blender or food processor, add the olive oil, arugula, peas, zest, lemon juice, ricotta, parmesan, crushed red pepper and a few pinches of salt.
Pulse until the pesto is smooth, scraping down the sides as needed.
Give it a taste and adjust the salt to taste. Set aside.Bring a medium pot of salted water to a boil.
Cook the angel hair pasta per the package’s instructions (mine said about 6 minutes).
Reserve about a 1/2 cup of pasta water (you can eyeball this measurement). Immediately return the pasta to the pot.
Add the pesto and and toss until evenly coated. If needed, add a splash or two of pasta water.
Meanwhile, in a small skillet, set over medium-high heat, add the ghee or oilbutter.
When hot, add the scallops and sprinkle them with a few pinches of salt.
Cook for 3 to 4 at a time, as to not crowd the pan.
Cook on the first side for about 30 seconds to 40 seconds; flip and cook on the opposite side for about 30 seconds.
Repeat until you’ve worked your way through all of the scallops.
Divide the pasta and scallops amongst bowls.
Garnish with a few sprigs of basil and Parmesan.
Source : Internet
Featured Image Photo Credit: Canva