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Scallops and Pesto Atop Venetian Calamari Linguine

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Serving Size: 
4-6
Ingredients: 
  • 1 lb. Pappardelle’s Venetian Calamari Linguine
  • 3 cloves garlic*
  • 1/2 small onion*
  • 1-1/2 cups basil leaves*
  • 1/2 cup plus 1 tablespoon Bella Sol California Extra Virgin Olive Oil*
  • 1/2 cup walnut halves*
  • 1 lb. small scallops
  • Sea salt
  • Freshly ground black pepper
  • Fresh basil

*Or reduce olive oil to 1 tablespoon and use Pappardelle's (7 oz.) Traditional Basil Pesto 

Instructions: 
  1. To make the pesto: In a blender or food processor, add garlic, onion, basil, olive oil and walnuts. Mix until smooth. Transfer to a small bowl. (-Or- *Use Pappardelle's (7 oz.) Traditional Basil Pesto.)
  2. Cook pasta in a pot of boiling salted water until al dente (about 8-10 minutes). Drain.
  3. In a large nonstick skillet, heat 1 tablespoon olive oil and add scallops. Fry for about 2-4 minutes, being careful not to overcook. Remove pan from heat. Season with salt and pepper.
  4. Serve pesto over individual plates of pasta and top with scallops. Garnish with torn pieces of fresh basil.

From This Recipe

$6.49 | 7 oz. container
-+
$6.40 | 1 lb. package
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