Barilla® Campanelle with Basil Pesto, Asparagus & Seafood

  • 350
  • 12g
    Total Fat
  • 45g
    Total Carbohydrate
  • 16g


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


  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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