Pea Pesto Pasta with Brown Butter Scallops

5 from 1 vote

Pea Pesto Pasta with Brown Butter Scallops

There isn’t anything more delightful than this Pea Pesto Pasta with Brown Butter Scallops. Rich and creamy arugula pea pesto tossed with angel hair pasta is served topped with brown butter seared scallops and parmesan cheese. And the best part? This quick and easy meal is ready in under 30 minutes! You’ll love it served with an Aperol Spritz and a slice of Lemon Cake for dessert!

Prep Time10

Cook Time15

Total Time25

Course: Dinner

Cuisine: American

Diet: Vegetarian

Servings: servings

Author: Adrianna Adarme

Cost: $8

Equipment

1 Food processor or blender
1 medium pot
1 small skillet

Ingredients

Arugula Pea Pesto:

3 tablespoons olive oil
1 1/4 cup arugula
1/4 cup fresh basil
1/2 cup 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 ricotta cheese
1/4 cup grated Parmesan-Reggiano
1/4 teaspoon crushed red pepper
Kosher salt

Pasta + Scallops:

Kosher salt
1 pound angel hair pasta or other pasta of choice
2 tablespoons ghee or butter
1 pound scallops thawed and dried well with a paper towel

Instructions

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.

Notes

Tips and Tricks

Don’t crowd the scallops. They will cook very quickly so you want them to sear in the brown butter and not steam. Work in batches if needed.
Make the pesto ahead of time. The pesto will last in the fridge for up to 3 days so you can make a big batch of it for easy lunches or dinners!
Reserve some of the pasta water. It’s full of starch that will thicken the pesto nicely and will help the sauce coat the pasta.

Nutrition