Roasted Red Bell Pepper and Blanched Asparagus Pesto Pasta + Seared Scallops
Cook time:
Total time:
Serves: 4
Ingredients
- 1 Jar Roasted Red Bell Peppers, diced
- 1 bundle of asparagus, with the ends snapped off and then cut into pieces
- 8 oz uncooked pasta (I used Banza Chickpea Pasta)
- 1/4-1/2 Cup Pesto (I used Trader Joe’s Vegan Kale Pesto)
- 1 tbs avocado oil
- 16 scallops
- salt and pepper
Instructions
- Fill a medium sized pot with water and bring to a boil.
- Add asparagus to the boiling water and allow to cook for 2-3 minutes, then transfer to a plate.
- Once the asparagus is removed from the boiling water, add in the pasta and cook according the box’s instructions
- While the pasta is cooking, heat avocado oil in a pan on medium heat. Season the scallops with salt and pepper and cook for 2 minutes per side, making sure not to over cook.
- When the pasta is done, drain the water, transferring the pasta back to the pot. Add the cooked asparagus, red bell peppers, and pesto to the pot and carefully stir to combine.
- Serve the pasta with the scallops on top, with more pesto if needed.
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