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Gluten-Free Pea Pesto Pasta with Seared Scallops https://www.metro.ca/userfiles/image/recipes/pates-pesto-pois-petoncles-11619.jpg PT15M PT15M PT30M
Blanch trimmed asparagus spears and the peas in boiling water for 2-3 min until tender then drain and rinse with ice-cold water and drain again. Remove the asparagus and chop onto 1-inch pieces. Set both aside.Make pesto: Pulse together the basil, peas, garlic, lemon zest and juice until finely minced. Add in Parmesan and the yogurt and just a touch of the 1/4 cup of olive oil and pulse until combined. Pour in the remaining 1/4 cup (60 ml) of olive oil while the food processor is going until pesto is smooth adding more olive oil as needed. Season with salt and pepper to taste and set asideCook pasta according to package reserving 1/2 cup of pasta water. Drain pasta and place into a large bowl once done.While pasta is cooking add the remaining 1 1/2 tablespoons (22.5 ml) of olive oil to a large nonstick skillet over medium-high heat. Pat the scallops dry with a paper towel and season with salt and pepper. Once the oil is hot, cook the scallops for 2-3 minutes, until a deep golden crust has formed. Flip and cook for 1-2 minutes more, until the scallops are opaque & cooked through. Transfer to plate and set aside.Assemble pasta: Gently toss the pasta & pesto together, adding starchy pasta water a little at a time until the desired consistency is reached. Gently toss in the asparagus.Transfer pasta to serving dish. Top with scallops and serve with extra Parmesan cheese chili flakes and extra toasted pine nuts.
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.9 lb (424 g) asparagus 1 cup (250 ml) peas 2 cups (500 ml) basil 1 clove of garlic, smashed and peeled zest and juice of one lemon 2 tablespoons (30 ml) pine nuts lightly toasted 1/2 cup (125 ml) plain Greek yogurt 2 tablespoons (30 ml) finely grated Parmesan cheese 1/4 cup (60 ml) olive oil 3/4 lb (340 g) fresh scallops 1 box (227 g) Irresistibles Naturalia Chickpea fusilli 1/2 cup (125 ml) starchy pasta water For serving toasted pine nuts, Parmesan cheese, chili flakes (optional)
Gluten-Free Pea Pesto Pasta with Seared Scallops

Gluten-Free Pea Pesto Pasta with Seared Scallops

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4
Main course
0:15
Preparation
0:15
COOKING
0:30
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • .9 lb
    (424 g)
    asparagus
  • 1 cup
    (250 ml)
    peas
  • 2 cups
    (500 ml)
    basil
  • 1
    clove of garlic, smashed and peeled

  • zest and juice of one lemon
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  • 2 tablespoons
    (30 ml)
    pine nuts lightly toasted
  • 1/2 cup
    (125 ml)
    plain Greek yogurt
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  • 2 tablespoons
    (30 ml)
    finely grated Parmesan cheese
  • 1/4 cup
    (60 ml)
    olive oil
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  • 3/4 lb
    (340 g)
    fresh scallops
  • 1 box
    (227 g)
    Irresistibles Naturalia Chickpea fusilli
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  • 1/2 cup
    (125 ml)
    starchy pasta water
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  • For serving
    toasted pine nuts, Parmesan cheese, chili flakes (optional)
Imprimer ma sélection

Preparation

Blanch trimmed asparagus spears and the peas in boiling water for 2-3 min until tender then drain and rinse with ice-cold water and drain again. Remove the asparagus and chop onto 1-inch pieces. Set both aside.

Make pesto: Pulse together the basil, peas, garlic, lemon zest and juice until finely minced. Add in Parmesan and the yogurt and just a touch of the 1/4 cup of olive oil and pulse until combined. Pour in the remaining 1/4 cup (60 ml) of olive oil while the food processor is going until pesto is smooth adding more olive oil as needed. Season with salt and pepper to taste and set aside

Cook pasta according to package reserving 1/2 cup of pasta water. Drain pasta and place into a large bowl once done.

While pasta is cooking add the remaining 1 1/2 tablespoons (22.5 ml) of olive oil to a large nonstick skillet over medium-high heat. Pat the scallops dry with a paper towel and season with salt and pepper. Once the oil is hot, cook the scallops for 2-3 minutes, until a deep golden crust has formed. Flip and cook for 1-2 minutes more, until the scallops are opaque & cooked through. Transfer to plate and set aside.

Assemble pasta: Gently toss the pasta & pesto together, adding starchy pasta water a little at a time until the desired consistency is reached. Gently toss in the asparagus.

Transfer pasta to serving dish. Top with scallops and serve with extra Parmesan cheese chili flakes and extra toasted pine nuts.

Source : Metro

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