By Dane Feldman
Photo by Dane Feldman.
If you have been following along with Dish + Drink over the past year or so, you likely know that I enjoy a couple of different takes on pesto. While the classic is indeed delicious, pesto is a great variable and the flavors can be changed to fit whatever you intend to serve with it. In particular, bay scallops pair quite well with walnut pesto and spinach linguini.
What you’ll need:
1 1/2 lbs bay scallops
1/3 lb whole wheat linguini
1/3 lb spinach linguini
1 large bunch basil, leaves only
2/3 cup walnuts
2/3 cup pecorino romano
2/3 cup olive oil
1 tbsp garlic, crushed
3 tbsp margarine
Red pepper flakes
In a processor, combine the basil, walnuts, garlic, and cheese. Crack in some black pepper and pulse until smooth. With the processor on, pour in the olive oil slowly and continue to pulse until it reaches the desired texture. Set the pesto aside.
Cook the pastas together in a large pot.
While the pasta is cooking, melt the margarine in a saute pan. Add the scallops and cook for approximately 3-4 minutes or until browned on both sides.
Then, add the pesto to the pan and stir. Pour in pasta water as needed, add the pasta, and stir again to combine. Cook for one more minute before serving in bowls. Garnish with red pepper flakes to taste.