Pea Pesto Pasta with Brown Butter Scallops
Ingredients
The pesto
-
3
tablespoons
olive oil
-
1 ¼
cup
arugula
-
¼
cup
fresh basil
-
½
cup
frozen sweet peas, thawed
-
Zest from ½
lemon
lemon
-
Juice from 1
lemon
lemon
-
½
cup
ricotta cheese
-
¼
cup
grated Parmesan-Reggiano
-
¼
teaspoon
crushed red pepper
-
to taste
teaspoon
Kosher salt
The pasta and scallops
-
1
pound
angel hair pasta
-
to taste
teaspoon
Kosher salt
-
2
tablespoons
ghee or butter
-
1
pound
scallops, thawed and dried
Instructions
- Blend the pesto ingredients until smooth, adjusting salt to taste.
- Boil salted water and cook the pasta according to package instructions, reserving about ½ cup of pasta water.
- Toss the cooked pasta with the pesto, adding reserved pasta water as needed.
- In a skillet, heat ghee or butter and sear the scallops seasoned with salt for 30-40 seconds per side.
- Serve the pasta topped with scallops, garnished with basil and Parmesan.
Nutrition Facts (estimated)
Servings
4
Calories
755
Total fat
26g
Total carbohydrates
93g
Total protein
35g
Sodium
592mg
Cholesterol
68mg
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