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Barilla® Campanelle

with Basil Pesto, Asparagus & Seafood

  • 350
    CALORIES
  • 45.0g
    CARBOHYDRATE
  • 16.0g
    PROTEIN
  • 12.0g
    FAT
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Ingredients

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

Made with

Campanelle


Instructions

  1. 1
    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.

  2. 2
    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.
  3. 3
    Add shrimp and scallops. Sauté until opaque in center; set aside.
  4. 4
    Cook Campanelle 8 minutes. Drain, reserving 2 cups of pasta cooking water.
  5. 5
    Add pasta to asparagus and seafood mixtures. Add pesto; toss well and continue cooking.
  6. 6
    Add small amounts of pasta cooking water to thin and thicken as desired. Serve immediately.

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