Name: Pesto Pasta With Scallops
Ingredients: 8 Oz Uncooked whole wheat rotini; 6 Tsp olive oil, divided; 12 Oz Asparagus (about 20 spears) cut into 2-inch pieces; 8 Oz Cherry Tomatoes halved ((about 2 cups)); 1/2 Tsp Salt, divided; 1/2 Tsp black pepper, divided; 12 Oz Large sea scallops; 1 Tsp Lemon juice; 1 Clove garlic crushed; 1/2 Cup Homemade or store bought pesto ((recipe follows)); Pinch Red pepper flakes (optional); Place 1 cup tightly packed fresh basil leaves, 1/4 cup pine nuts, 2 cloves garlic and 1/4 tsp salt in food processor. With motor running, add 1/4 cup olive oil in thin steady stream; process until well blended and pine nuts are finely chopped. Add 1/4 cup grated Parmesan cheese; pulse until blended.

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Pesto Pasta With Scallops

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Course Main Course

Cuisine Mediterranean

Servings 4

Ingredients

8 Oz Uncooked whole wheat rotini
6 Tsp olive oil, divided
12 Oz Asparagus (about 20 spears) cut into 2-inch pieces
8 Oz Cherry Tomatoes halved (about 2 cups)
1/2 Tsp Salt, divided
1/2 Tsp black pepper, divided
12 Oz Large sea scallops
1 Tsp Lemon juice
1 Clove garlic crushed
1/2 Cup Homemade or store bought pesto (recipe follows)
Pinch Red pepper flakes (optional)

Pesto

Place 1 cup tightly packed fresh basil leaves, 1/4 cup pine nuts, 2 cloves garlic and 1/4 tsp salt in food processor. With motor running, add 1/4 cup olive oil in thin steady stream; process until well blended and pine nuts are finely chopped. Add 1/4 cup grated Parmesan cheese; pulse until blended.

Instructions

Prepare past according to package directions in large saucepan of boiling water until al dente. Drain, reserving 1/2 cup cooking water; return to saucepan and keep warm.
Meanwhile, heat 2 teaspoons oil in medium skillet over medium heat. Add asparagus; cook 5 minutes, stirring occasionally. Add tomatoes, 1/4 teaspoon salt and 1/4 teaspoon black pepper, cover and cook over low heat 5 minutes, stirring occasionally. Add to pasta, cover to keep warm.
Combine scallops, 1 teaspoon oil, lemon juice, garlic and remaining 1/4 teaspoon black pepper in large bowl; toss to coat.
Heat remaining 1 tablespoon oil in same skillet over medium-high heat. Add scallops and remaining 1/4 teaspoon salt; cook about 3 minutes per side or until scallops are opaque.
Stir in pesto and red pepper flakes, if desired, into pasta mixture. Stir in some of reserved pasta water to make a creamy sauce. Divide pasta mixture among serving bowls; top with scallops.