Scallop, asparagus and pesto spaghetti


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Serves 4 people | Prep. 20 min. | Cooking time: 15 min


  • 375g Whole Grain Spaghetti
  • 1 jar Barilla Pesto Genovese
  • 2 garlic cloves, finely chopped
  • 1 tbsp dry chilli
  • 100 ml Extra Virgin Olive oil
  • 12 fresh scallops, quartered
  • 1 glass of dry white wine
  • 1 bunch asparagus, thinly sliced
  • 1 punnet cherry tomatoes, quartered
  • Rock salt, for pasta water
  • Sea salt


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.

Chef’s Tip: For a vegetarian option, just replace the scallops with a classic combination of potatoes and string beans.

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