Spinach Pesto Pappardelle & Scallops
Living in Central Illinois, I often wonder if we are not just in a constant state of transition. The only seasons that seem to stabilize for a time are Summer and Winter. These Spring days that are beautiful and yet, under the constant threat of rain can get a little taxing on the mental space as you try to negotiate what activities are possible.
Menu planning can be taxed in the same way. The desire to eat lighter, to grill or dine outside increases and the want to turn the oven on drops off. Levi and I have been doing a lot of seafood dishes when we’re not at the grill.
Last month, we were in Key West on vacation and the last night we found this adorable little Italian place called Mangia Mangia and they make their own pasta!
I had the scallops and pappardelle and it was delicious! I enjoyed it so much, I decided to make it again when I got home.
This recipe is very simple to put together and is great if you want something really satisfying and elegant, but also with some lightness to it. You can really use this sauce in a variety of ways, it always pleases!
Ingredients
12oz thawed bay scallops (you can use sea scallops and sear them)
16oz spinach pappardelle or fettuccine
4 Tablespoons unsalted butter
1 Tablespoon olive oil
1 c dry white wine
1 teaspoon crushed red pepper
2-3 minced cloves of garlic
Salt
1 cup Shredded parmesan
Directions:
Cook pasta according to instructions on package
In a skillet over high heat add the olive oil and melt the butter. Add the garlic and red pepper and cook for 1 minute, then add the white wine. Turn the heat down to medium and add the scallops cooking through without over cooking and stirring often (about 3 minutes). Add salt to taste.
When the pasta is done cooking, transfer it to the skillet with the scallops and give a gentle mix. Then add a little pasta water and sprinkle half the parmesan over and give it a stir so the cheese melts and incorporates the pasta and sauce together. You might consider adding a little more salt to taste.
Serve with a sprinkle of parmesan.
Spinach Pesto Pappardelle & Scallops
Ingredients
- 12oz thawed bay scallops (you can use sea scallops and sear them)
- 16oz spinach pappardelle or fettuccine
- 4 Tablespoons unsalted butter
- 1 Tablespoon olive oil
- 1 c dry white wine
- 1/3 cup basil pesto
- 1 teaspoon crushed red pepper
- 2-3 minced cloves of garlic
- Salt
- 1 cup Shredded parmesan
- Cook pasta according to instructions on package
- In a skillet over high heat add the olive oil and melt the butter. Add the garlic and red pepper and cook for 1 minute, then add the white wine. Cook for 2 minutes to let the flavors come together. Turn the heat down to medium and add the scallops cooking through without over cooking and stirring often (about 3 minutes). Add salt to taste.
- When the pasta is done cooking, drain and reserve 1 cup pasta water. Add pesto to the pasta with a little olive oil and give it a little stir, then transfer pasta to the skillet with the scallops and give a gentle mix. If needed, add a little pasta water and sprinkle half the parmesan over and give it a stir so the cheese melts and incorporates the pasta and sauce together. You might consider adding a little more salt to taste.
- Serve with a sprinkle of parmesan.
Notes
You could easily substitute shrimp or chicken for the scallops.
