with Basil Pesto, Asparagus & Seafood
- 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
1Bring 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.
2Heat 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.
3Add shrimp and scallops. Sauté until opaque in center; set aside.
4Cook Campanelle 8 minutes. Drain, reserving 2 cups of pasta cooking water.
5Add pasta to asparagus and seafood mixtures. Add pesto; toss well and continue cooking.
6Add small amounts of pasta cooking water to thin and thicken as desired. Serve immediately.