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Pea Pesto Pasta with Brown Butter Scallops

Prep Time10 mins
Cook Time15 mins


Arugula Pea Pesto: 

  • 3 tablespoons olive oil
  • 1 1/4 cup SimplyNature Organic Arugula
  • 1/4 cup fresh basil
  • 1/2 cup Season’s Choice Frozen Sweet Peas thawed (I simply rinsed them under cool water for a minute or so)
  • Zest from 1/2 lemon
  • Juice from 1 lemon
  • 1/2 cup Happy Farms Preferred Ricotta Cheese
  • 1/4 cup grated Priano Parmesan Cheese Wedge
  • 1/4 teaspoon crushed Stonemill Crushed Red Pepper
  • Stonemill Salt

Pasta + Scallops:

  • Salt
  • 1 pound Reggano Angel Hair Pasta
  • 2 tablespoons ghee or butter
  • 1 pound Specially Selected Scallops thawed and dried well with a paper towel 


  • To a blender or food processor, add the olive oil, arugula, peas, zest, lemon juice, ricotta, parmesan, crushed red pepper and a few pinches of salt. Pulse until the pesto is smooth, scraping down the sides as needed. Give it a taste and adjust the salt to taste. Set aside. 
  • Bring a medium pot of salted water to a boil. Cook the angel hair pasta per the package’s instructions (mine said about 6 minutes). Reserve about a 1/2 cup of pasta water (you can eyeball this measurement). Immediately return the pasta to the pot. Add the pesto and and toss until evenly coated. If needed, add a splash or two of pasta water. 
  • Meanwhile, in a small skillet, set over medium-high heat, add the ghee or oilbutter. When hot, add the scallops and sprinkle them with a few pinches of salt. Cook for 3 to 4 at a time, as to not crowd the pan. Cook on the first side for about 30 seconds to 40 seconds; flip and cook on the opposite side for about 30 seconds. Repeat until you’ve worked your way through all of the scallops. 
  • Divide the pasta and scallops amongst bowls. Garnish with a few sprigs of basil and Parmesan. 


Serving: 4g