Ingredients
375g Whole Grain Spaghetti
1 Barilla Pesto Genovese
2 cloves garlic
finely chopped
1 tbsp dry chilli
100ml Extra Virgin Olive oil
12 fresh scallops
quartered
1 glass dry white wine
1 asparagus
thinly sliced
1 cherry tomatoes
quartered
Rock salt
for pasta water
Sea salt
Allergy Advice
Contains Dairy
Contains Gluten
Contains Nuts
Contains Shellfish
Equipment
- 1 large saucepan
- 1 large fry pan
- 1 ladle
Instructions
- Bring plenty of water to the boil in a large saucepan. When boiling, add rock salt (7g to a litre of water).
- Heat oil in a large fry pan, add garlic, chilli and cook until golden.
- Add the scallops and cook for 2 minutes with the asparagus.
- Add the wine and allow it to evaporate. Cook for a further few minutes and add one small ladle of boiling water.
- Drop the pasta into the water and stir. Cook according to the instructions on the pack.
- Drain pasta 1 minute before the suggested cooking time and toss it with cherry tomatoes for another 1 minute.
- Add the scallops and asparagus. Remove from heat and add the Pesto Genovese, stirring to combine.
Notes
Tip
When boiling pasta water, add rock salt (7g to a litre of water).
Variation
For a vegetarian option, just replace the scallops with a classic combination of potatoes and string beans.
