Spring is in full effect and I am fully enjoying going for long walks with Amelia and seeing Los Angeles so bright, green and blooming. Since we got a pretty heavy dose of rain this winter, Los Angeles is probably the prettiest I’ve seen it in quite some time.
I know I say this with every season (minus summer) but I love spring. I love the produce above all of the other seasons. Peas and rhubarb and strawberries and fava beans! I love it all so much.
I also love that spring doesn’t involve any sweating. And there isn’t anything more delightful than warm yet light and fresh-tasting pasta.
I teamed up with ALDI to bring you this delicious pasta tossed in an arugula pea pesto that’s spiked with a good amount of lemon, ricotta and parmesan. It results in a creamy rich pasta that’s still so fresh and clean.
I topped the pasta with tasty scallops from ALDI that I seared up in ghee or butter, which is currently my favorite thing to use to pan-fry or sauté anything. It’s the one thing from Whole 30 that I still hold onto.
It gives the scallops a delicious buttery aroma and flavor that I love. It works well with the brininess from the scallops.
The best part about this lil’ meal is that it is super fastsuper-fast and easy. I’d say all in all, it took me about 20 minutes. I’ve been trying to make more easy meals, especially since the last month it seems that all I’ve wanted to make are layer cakes that take me (and you) like 3 hours.