Bring plenty of water to the boil in a large saucepan. Once boiling, add rock salt. We recommend 7 grams per litre of water.
START THE SAUCE
Heat 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.
COOK THE PASTA
Drop 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.
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.
