Pasta with Basil Pesto, Asparagus & Seafood

Bring a large pot of salted water to a boil. In a food processor, blend the basil, garlic, pine nuts, cheese, salt, pepper, and ¼ cup extra-virgin olive oil until smooth and creamy. For a pesto that oxidizes more slowly, process all the ingredients cold, then set the pesto aside at room temperature. The key to preserving pesto’s bright color and aroma is simply not letting it heat up under the blades of the processor.

Heat the remaining oil in a large skillet. Add the asparagus and sauté over medium heat for 3–4 minutes, until tender but still crisp and a bright green. Season with salt and pepper and set aside.

In the same skillet, cook the shrimp and scallops over medium heat. Seafood is done when it turns opaque in the center, which takes only 2–3 minutes; cooking longer will make it tough and dry. Set aside with the asparagus.

Cook the campanelle for about 8 minutes, or until al dente. Drain the pasta, reserving about 1 cup of the cooking water—essential for creating a creamy sauce.

Add the drained pasta (let it cool for a minute in the colander) to the skillet with the asparagus and seafood. Add the pesto and toss quickly. Never let the pesto boil in the pan: it should simply be tossed with the hot pasta.

Add a little pasta cooking water at a time, tossing, until you reach a silky, creamy consistency. The starch in the water helps emulsify the pesto’s oil and cheese, creating a velvety sauce without adding cream. Serve immediately.