Organic Scialatielli Campani with Scallops and Pistachio Pesto
Try this spin on traditional pesto using pistachio nuts to create a unique pasta dish mixed with lightly seared scallops. The lemon zest freshly grated into the mix along with a squeeze of lemon juice add a light and tangy kick to this already divine Mediterranean inspired meal!
- Preparation time
- Cooking time
- 8.8oz/250g Bella Italia Scialatielli Campani Pasta
- 6 tablespoons pistachio nuts
- 1 fresh lemon
- 12 fresh scallops
- 7 tablespoons extra-virgin olive oil (EVOO)
- 1 tablespoon rock OR sea salt
- Water for boiling pasta
HOW TO PREPARE
Add water to a large pot, leaving some space at the top and put it on the stove to boil. While waiting for the water to boil, put a medium size fry pan on your stove and turn up the heat to a medium-high temperature.
Add 3 tablespoons of extra virgin olive oil and leave to warm before adding the scallops. Leave them to cook for no longer than 2 minutes before flipping and cooking on the other side for one minute. Remove the pan from the stove so the scallops stop cooking.
Once the water boils, add a tablespoon of rock salt and mix using a wooden spoon until it dissolves. Add 8.8oz/250g Organic Scialatielli Campani pasta to the pot of boiling water and cook for 19 minutes as shown on the packet instructions.
While the pasta is cooking, add the pistachio nuts to the blender along with 4 tablespoons of extra virgin olive oil and blend until it turns into a beautiful, thick, pesto-like paste. Scoop out half a mug of pasta water and add it to the pan with your scallops along with the zest of a lemon.
Squeeze the juice of half a lemon into the pan and combine before adding the pistachio pesto and mixing through. Now add the pasta (strained) to the pan and gently stir using a wooden spoon until every Scialatielli strand is covered with pesto – be gentle so the scallops don’t break.
Toss the pan so everything combines well. Serve up this delicious pasta right away! Using a set of tongs, add the amount desired to a flat plate and place a couple of scallops on top of each portion. If you want an extra crunch, you could also add a few larger pistachio nuts too.