I love the spring-time.
It means cute flats, fresh air, and amazing fresh fruits, but the only problem is....it's JANUARY!!!
Where is the snow? Instead here in the wintery months of northern New England have been granted 55 degree weather this afternoon.
I feel like I live in the south or something.
But I am ready for a true Connecticut winter.
I thought a nice green pasta with some light seafood would balance my mood. Whole wheat pasta, fresh pesto, nice bright veggies and some sea scallops sounded absolutely comforting and delicious.
I LOVE scallops... and paired with pasta how could you go wrong.
Plus I have been all about having my serving of greens at almost every meal. Green smoothies in the morning, salads for lunch and a nice heaping plate of greens for dinner... sounds like a good idea to me.So this is a somewhat Irish girls take on delicious Italian. There is something about a freshly made pesto sauce that I want to toss or dip everything into it, but if you are short on time a store bought pesto will work just as well.
Served with some crusty Italian bread, this is an excellent Italian feast that will fill bellies with flavor and satisfaction.
Scallop Pesto Fusilli with Broccoli
Recipe and photos by A Healthy Jalapeño
1 lb broccoli, trimmed, cut into 1 1/2-inch pieces
1 pkg cremini mushrooms
1 lg shallot
1 pound whole wheat fusilli pasta
3 tablespoons butter
1 lb sea scallops, each one quartered
1 1/2 cups pesto sauce, homemade or store bought
3/4 cup whipping cream
2 tablespoons fresh lemon juice
Bring large pot of salted water to boil. Add broccoli, mushrooms and shallots and cook until just crisp-tender, about 5 minutes. Transfer vegetables to bowl, using strainer. Add fusilli to water and boil until just tender but still firm to bite, stirring pasta occasionally.
Meanwhile, melt 1 1/2 tablespoons butter in heavy large skillet over medium-high heat. Add veggies and season with salt and pepper; stir until heated through and coated with butter, about 1 minute. Return vegetables to bowl. Melt remaining 1 1/2 tablespoons butter in same skillet. Add quartered sea scallops, season with salt and pepper and sauté until just cooked through, about 1 minute. Remove from heat.
Drain pasta and return to skillet. Add vegetables, scallops, pesto, cream and lemon juice and stir over low heat until pasta is coated with sauce. Season to taste with salt and pepper and serve.