Name: Pasta with Basil Pesto, Asparagus & Seafood
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 8
Ingredients: 1 Box Barilla® Campanelle; 3/4 Ounce fresh basil; 1 Clove garlic; 2 Tablespoons pine nuts; 2 Tablespoons Parmigiano-Reggiano cheese, freshly grated; 1/3 Cup extra virgin olive oil; 2 Cups asparagus, cut into 2-inch pieces; 1/2 Pound shrimp; 1/2 Pound bay scallops

Pasta with Basil Pesto, Asparagus & Seafood

35 minutes

Weeknight Weekend Gatherings Summer Recipes Spring Recipes Dairy/Cream Extra Virgin Olive Oil Garlic Seafood Shrimp Classic Blue Box Short

This pesto pasta with shrimp, scallops, and asparagus is a fresh, creative springtime dish ready in about 35 minutes, made using pesto in a slightly unconventional way. The secret to its creamy texture is the emulsion of pesto with the starchy pasta cooking water—no cream required. The campanelle shape perfectly traps the sauce, seafood, and vegetables in every bite, making this recipe ideal for both a quick weeknight dinner and a special occasion.

Ingredients

8 servings

1Box Barilla^® Campanelle

3/4Ounce fresh basil

1Clove garlic

2Tablespoons pine nuts

2Tablespoons Parmigiano-Reggiano cheese, freshly grated

1/3Cup extra virgin olive oil

2Cups asparagus, cut into 2-inch pieces

1/2Pound shrimp

1/2Pound bay scallops

Disclaimer

Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.

Method

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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.

Campanelle

Pasta comes in many appealing shapes and sizes, and one of the most delightful is Campanelle. This delicate but sturdy shape, which means "Bellflowers" in Italian, has fluted, petal-like edges and a hollow center for capturing sauce. Barilla^® Campanelle is made with non-GMO ingredients. For more information, please read our position.

Shape

Campanelle

Pack size

16oz

Range

Classic Blue Box

View product

Campanelle

Shape

Campanelle

Pack size

16oz

Range

Classic Blue Box

View product