- Total Fat
- Total Carbohydrate
Ingredients for 8 people
- 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
Bring a large pot of water to a boil. Process basil leaves, garlic, pine nuts, salt, pepper, cheese, and ¼ cup of olive oil in a food processor until smooth. Set aside.
Heat remaining olive oil in a large skillet. Add asparagus and sauté over medium heat for 3-4 minutes or until slightly tender. Season with salt and pepper.
Add shrimp and scallops. Sauté until opaque in center; set aside.
Cook Campanelle 8 minutes. Drain, reserving 2 cups of pasta cooking water.
Add pasta to asparagus and seafood mixtures. Add pesto; toss well and continue cooking.
Add small amounts of pasta cooking water to thin and thicken as desired. Serve immediately.