Pea Pesto Pasta with Brown Butter Scallops

Cooking has always been a way for me to connect with my friends and family, but there’s something particularly special about making Pea Pesto Pasta with Brown Butter Scallops. It conjures memories of spring, when fresh peas are at their peak and the world is bursting with color. Imagine the vibrant green of the peas blending into a smooth pesto, paired perfectly with the richness of brown butter scallops. This dish, with its beautiful flavors and striking presentation, is perfect for both a casual family dinner and an elegant gathering. I remember the first time I made this recipe; the aroma filled my kitchen, drawing everyone in. I couldn’t wait to see their reactions as they took the first bite. It’s a dish that brings joy and warmth, making it a favorite in my home.

Key Ingredients for Pea Pesto Pasta with Brown Butter Scallops

Each ingredient in the Pea Pesto Pasta with Brown Butter Scallops serves a specific purpose, creating a harmony of flavors and textures. The freshness of the peas and herbs is complemented by the rich scallops, making this dish a culinary delight. Let’s dive into the key players that make this recipe shine.

• 3 tablespoons olive oil – A staple in most kitchens, olive oil adds a rich, fruity flavor to the dish and is essential for blending the pesto.
• 1 1/4 cups arugula – This peppery leafy green adds a unique flavor that pairs wonderfully with the sweetness of the peas.
• 1/4 cup fresh basil – Fresh basil enhances the pesto with its aromatic qualities, contributing to the dish’s freshness.
• 1/2 cup frozen sweet peas, thawed – The star of the show, these peas are sweet and vibrant, creating the base for the pesto.
• Zest from 1/2 lemon – Adding brightness and acidity, lemon zest elevates the flavor profile of the pesto.
• Juice from 1 lemon – The juice complements the zest, providing a refreshing tang that balances the richness of the scallops.
• 1/2 cup ricotta cheese – Creamy and mild, ricotta helps create a luscious texture in the pesto.
• 1/4 cup grated Parmesan-Reggiano – This cheese adds depth and umami, enhancing the overall flavor.
• 1/4 teaspoon crushed red pepper – A hint of spice brings warmth and complexity to the dish.
• Kosher salt – Essential for seasoning, it enhances the flavors of all the ingredients.
• 1 pound angel hair pasta, or other pasta of choice – The base of the dish, the thin strands of pasta soak up the pesto beautifully.
• 2 tablespoons ghee or butter – Adds richness to the scallops, creating a golden-brown crust.
• 1 pound scallops, thawed and dried well with a paper towel – The star protein of the dish, scallops are sweet and delicate when cooked perfectly.

How to Prepare Pea Pesto Pasta with Brown Butter Scallops

Preparing Pea Pesto Pasta with Brown Butter Scallops is a delightful journey, filled with vibrant flavors and fresh ingredients. Follow these steps to recreate this gourmet dish in your kitchen.

1. To start, gather your food processor or blender and add the olive oil, arugula, peas, lemon zest, lemon juice, ricotta cheese, Parmesan-Reggiano, crushed red pepper, and a few pinches of Kosher salt. Pulse the mixture until you achieve a smooth pesto. Don’t be afraid to scrape down the sides as needed. This is your base, and you want it to be well-blended.

2. Next, bring a medium pot filled with salted water to a boil. Once boiling, add your angel hair pasta. Cook according to the package’s instructions, which should take about six minutes. Remember to reserve about a 1/2 cup of the pasta water before draining.

3. After draining the pasta, return it back to the pot. Immediately add the prepared pesto and toss everything together until the pasta is evenly coated. If it looks a bit dry, don’t hesitate to add a splash or two of the reserved pasta water to achieve your desired consistency.

4. Now, it’s time to focus on the scallops. Heat a small skillet over medium-high heat and add the ghee or butter. Let it get hot, releasing its nutty aroma. This is the perfect moment for the scallops.

5. Carefully place the scallops in the skillet, ensuring not to crowd them. This step is crucial because you want them to sear beautifully without steaming. Sprinkle a few pinches of Kosher salt on top of the scallops.

6. Allow the scallops to cook on the first side for about thirty to forty seconds. You’ll know they’re ready to flip when they develop a lovely golden-brown crust. Flip them and cook for another thirty seconds on the other side until fully cooked.

7. Once all the scallops are cooked, it’s time to assemble your dish. Divide the pesto-coated pasta among plates and top with the beautifully seared scallops. This step is where the magic happens, bringing everything together in a mouthwatering presentation.

8. For a finishing touch, garnish your plates with a few sprigs of fresh basil and an extra sprinkle of Parmesan. This not only enhances the flavor but also adds an attractive touch to your dish.

9. Finally, serve immediately while everything is hot and fresh. Your Pea Pesto Pasta with Brown Butter Scallops is ready to impress!

Tips and Tricks about Pea Pesto Pasta with Brown Butter Scallops

Cooking is all about refining your skills and learning new tricks. Here are some tips to ensure your Pea Pesto Pasta with Brown Butter Scallops turns out perfectly.

• Storage: Leftover pesto can be stored in an airtight container in the refrigerator for up to three days. Keep it covered with a layer of olive oil to prevent browning.
• Freezing: If you have leftover pesto, it freezes beautifully! Pour it into ice cube trays for easy portioning, and pop them in the freezer. Once frozen, transfer to a freezer bag.
• Pairing: This dish pairs wonderfully with a light salad or crusty bread. A fresh green salad can balance the richness of the scallops.
• Variations: Feel free to experiment with different pasta types. Whole wheat, gluten-free, or even zoodles work well!
• Cooking Scallops: Ensure your scallops are thoroughly dried before cooking to achieve a nice sear.
• Fresh Herbs: Use a mix of herbs to customize the pesto to your taste. Mint or parsley can add a different twist!

Best Served With

When serving Pea Pesto Pasta with Brown Butter Scallops, consider the following:

• Light Salad: A simple arugula salad with a lemon vinaigrette complements the richness of the dish beautifully.
• Crusty Bread: Serve with warm, crusty bread to soak up the delicious pesto.
• Occasions: This dish is perfect for spring dinners, celebrations, or any occasion where you want to impress.
• Seasonal Pairing: It shines in spring when peas are at their best, making it a great choice for a seasonal menu.
• Garnishing: Fresh basil leaves are not just for decoration; they add a burst of flavor when served with the dish.
• Wine Pairing: Consider pairing with a light, crisp white wine to enhance the dish’s flavors.

FAQ

Conclusion

Pea Pesto Pasta with Brown Butter Scallops is a delightful dish that captures the essence of spring with its fresh ingredients and vibrant flavors. It’s a perfect representation of how simple ingredients can create a luxurious meal that brings joy to your table. I encourage you to try making it yourself; your taste buds will thank you for the experience!

Pea Pesto Pasta with Brown Butter Scallops

The ultimate comfort food, Pea Pesto Pasta with Brown Butter Scallops is a creamy delight that combines vibrant peas and rich scallops for an easy weeknight dinner. Perfect for impressing guests or enjoying a cozy meal at home, this recipe brings fresh flavors to your table. Make it tonight!

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings: 4 servings

Course: Dinner, Pasta

Cuisine: Italian

Calories: 600

Ingredients Equipment Method Notes

Ingredients

  

• 3 tablespoons olive oil
• 1 1/4 cups arugula
• 1/4 cup fresh basil
• 1/2 cup frozen sweet peas thawed
• 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
• 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

Equipment

• Food processor or blender
• Medium pot
• Small skillet

Method

 

1. To a blender or food processor, add the olive oil, arugula, peas, lemon zest, lemon juice, ricotta cheese, Parmesan-Reggiano, crushed red pepper, and a few pinches of Kosher 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.
2. 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 toss until evenly coated. If needed, add a splash or two of pasta water.
3. Meanwhile, in a small skillet, set over medium-high heat, add the ghee or butter. When hot, add the scallops and sprinkle them with a few pinches of Kosher 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.
4. Divide the pasta and scallops amongst bowls. Garnish with a few sprigs of basil and Parmesan.

Notes

• Tip 1: 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.
• Tip 2: Make the pesto ahead of time. The pesto will last in the fridge for up to three days, so you can make a big batch for easy lunches or dinners!
• Tip 3: Reserve some of the pasta water. It’s full of starch that will thicken the pesto nicely and help the sauce coat the pasta.

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Meet Harper Dean

I love the creative challenge of making weeknight dinners feel special without the fuss. I work alongside the team to develop and test recipes that are reliable but never dull. I prepared this meal in my own kitchen, refining the steps to make sure your cooking experience is smooth, fun, and delicious.