BARILLA WHOLE GRAIN SPAGHETTI
WITH SCALLOPS, ASPARAGUS AND PESTO GENOVESE
- Total Fat
- Total Carbohydrates
A delicious seafood pasta.
- 340g Barilla Whole Grain Spaghetti
- 1 jar Barilla Pesto Genovese
- 2 garlic cloves, finely chopped
- 1 teaspoon dry chilli
- 100ml Extra Virgin Olive Oil
- 12 fresh scallops, quartered
- 1 glass dry white wine
- 1 bunch asparagus, thinly sliced
- 1 punnet cherry tomatoes, quartered
- Rock salt, for water
- Sea salt, to taste
1 TO STARTBring plenty of water to the boil in a large saucepan. Once boiling, add rock salt. We recommend 7 grams per litre of water.
2 START THE SAUCEHeat oil in a large fry pan, add garlic and chilli, cook until golden. Add the scallops and asparagus and cook for a further 2 minutes. Add the wine and allow it to evaporate. Cook for a further few minutes, and add one small ladle of boiling water.
3 COOK THE PASTADrop the pasta into the water and stir. Cook as per the instructions on the pack. Drain the pasta 1 minute before the suggested cooking time.
4 COMBINE AND SERVE
Toss the pasta and cherry tomatoes in with the scallops and asparagus and cook for 1 minute. Remove from the heat and stir through the Pesto Genovese. Combine well and serve.