Jumbo Scallop Creamy Penne Pesto Pasta

Buttery, bright sea scallops paired with penne pasta, herby kale pesto (no nuts!), juicy red tomatoes, crisp bell peppers, and asparagus, finished with a healthy serving of cheese.

Prep: 10 Mins

Cook: 25 mins

Calories: 1,410

Serving for 2:

Original price was: $139.39.Current price is: $79.99.




Cook the pasta

In a 2 qt pot heat 1 qt of water with salt and oil. Cook the pasta for 10 minute stirring the first 2 minutes to keep the pasta separated. Remove pasta from water. If making dish later, rinse pasta under cold running water and toss with oil to keep from sticking, otherwise toss the pasta in a little oil to keep from sticking and continue steps.


Prep the Asparagus

Asparagus is pre-prepared for your convenience, simply wash and start cooking! In a sauté pan, add the oil to the pan with the garlic and the asparagus. Season with .5 tsp of salt to taste and cook until tender. Remove from pan and serve on the side of main meal or lay on top of pasta before placing the scallops on top of the
cooked pasta.


In a sauté pan

In a sauté pan, heat up oil. Season scallops lightly with salt. Sear each side for 2-3 minutes only. Remove from pan and set scallops onto a plate.

Add the split tomatoes and peppers to the pan and heat for 3 minutes. Add the kale pesto and the cooked pasta, warming the noodles back up. Swirl it all together. Remove from heat.


Using tongs or a rubber spatula

Using tongs or a rubber spatula, place the pasta in your bowl or plate. top with the cooked scallops and garnish generously with cheese. Serve hot.

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