Pea Pesto Pasta with Brown Butter Scallops
Try this Pea Pesto Pasta with Brown Butter Scallops recipe.
Try this Pea Pesto Pasta with Brown Butter Scallops recipe.
- salt
- 3 tablespoons olive oil
- juice from 1 lemon
- 1/4 cup fresh basil
- 2 tablespoons ghee or butter
- zest from 1/2 lemon
- 1 1/4 cup simplynature organic arugula
- 1/2 cup season’s choice frozen sweet peas thawed (i simply rinsed them under cool water for a minute or so)
- 1/2 cup happy farms preferred ricotta cheese
- 1/4 cup grated priano parmesan cheese wedge
- 1/4 teaspoon crushed stonemill crushed red pepper
- stonemill salt
- 1 pound reggano angel hair pasta
- 1 pound specially selected scallops thawed and dried well with a paper towel
- Carbohydrate 4.88181000023746 g
- Cholesterol 0 mg
- Fat 10.2051000043994 g
- Fiber 0.702100016916118 g
- Protein 0.568450000282262 g
- Saturated Fat 1.40455600060322 g
- Serving Size 1 1 recipe (978g)
- Sodium 1.32050000044527 mg
- Sugar 4.17970998332134 g
- Trans Fat 0.292087000128515 g
- Calories 105 calories
Step-by-step
- 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 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 oil butter. 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.
Pea Pesto Pasta with Brown Butter Scallops: A Weeknight Delight
As a busy working mom, I'm always on the lookout for quick, healthy, and delicious meals that the whole family will enjoy. This Pea Pesto Pasta with Brown Butter Scallops recipe has become a staple in our household. It's elegant enough for a dinner party, yet simple enough for a weeknight dinner after a long day at the office. The vibrant green pesto, the perfectly seared scallops, and the delicate angel hair pasta create a symphony of flavors and textures that's truly satisfying.
What I love most about this recipe is its versatility. You can easily adjust the ingredients to suit your preferences and what you have on hand. Feel free to experiment with different types of pasta, add other vegetables to the pesto, or use a different type of seafood. The beauty of this dish lies in its simplicity and adaptability. The pesto itself is incredibly quick to make, requiring only a few minutes in a food processor. The brown butter scallops add a touch of sophistication, with their nutty flavor and beautiful golden-brown color. The whole dish comes together in under 30 minutes, making it a perfect choice for a busy weeknight.
Preparing the Pesto: The base of this dish is a vibrant and flavorful pea pesto. The combination of fresh arugula, sweet peas, and fragrant basil creates a unique and refreshing taste. The addition of ricotta cheese adds creaminess, while the Parmesan cheese provides a salty, sharp counterpoint. A touch of lemon zest and juice brightens up the flavors, preventing the pesto from being too heavy. I always recommend using high-quality ingredients for the best results. Fresh herbs make all the difference, and the best ricotta cheese adds a subtle luxury.
Searing the Scallops: The scallops are the star of the show in this dish. Perfectly seared scallops possess a tender, juicy interior and a slightly crisp exterior. The key to achieving this is to use high heat and not overcrowd the pan. Cooking the scallops in batches ensures that they sear properly and develop a beautiful golden-brown color. I prefer to use ghee or clarified butter for searing, as it has a higher smoke point than regular butter and imparts a rich, nutty flavor to the scallops. Don't forget to season the scallops generously with salt before cooking.
Bringing it all Together: Once the pesto and scallops are ready, assembling the dish is a breeze. The perfectly cooked angel hair pasta is tossed with the vibrant pesto, creating a creamy and flavorful coating. The addition of a little pasta water helps to create a luscious sauce that clings beautifully to the pasta. Then, simply divide the pasta into bowls, top with the seared scallops, and garnish with fresh basil and Parmesan cheese for a final flourish.
This Pea Pesto Pasta with Brown Butter Scallops recipe is more than just a meal; it's an experience. It's a celebration of fresh, seasonal ingredients, a testament to the power of simple cooking, and a delicious way to impress your family and friends. Give it a try, and I'm confident it will quickly become one of your go-to weeknight meals. You can easily adapt this recipe to your dietary needs. For a vegetarian option, simply omit the scallops. For a vegan option, substitute the ricotta cheese with a vegan alternative and use olive oil instead of ghee or butter. The possibilities are endless!
Serving Suggestions: This dish is delicious on its own, but you can also serve it with a side salad or some crusty bread for a more complete meal. A simple side salad with a light vinaigrette would complement the richness of the dish perfectly. A glass of crisp white wine would also pair beautifully with this dish. Enjoy!
