BARILLA WHOLE GRAIN SPAGHETTI

WITH SCALLOPS, ASPARAGUS AND PESTO GENOVESE

  • 827.1
    Calories
  • 43.7g
    Total Fat
  • 34.6g
    Protein
  • 59.7g
    Total Carbohydrates
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Ingredients

Ingredients for 4 people
  • 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

Instructions

  1. 1 TO START
    Bring plenty of water to the boil in a large saucepan. Once boiling, add rock salt. We recommend 7 grams per litre of water.

  2. 2 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.

  3. 3 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.
  4. 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.


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