(Serves 4)

 

12 Shrimp

20 Scallops
1 bunch Asparagus, diced small
4 large tomatoes, diced small

1 large onion, julienned

1 bunch basil

2 cloves of garlic

1/2 cup, as needed of extra virgin olive oil

2 Tbsp Pinenuts

3 cups White wine

1 cup Mushrooms, sliced

2 Tbsp Butter

1 Lb. Pasta of choice

 

To make the Pesto:
Puree pinenuts and garlic in a food processor.  Add basil and oil and puree just until finely chopped.  If you over chop, the basil will blacken.  You may need to add extra oil if it seems dry and pasty.

 

For Pasta:

1. Sauté off shrimp and scallops.  When both sides are just seared (halfway cooked) remove from pan. 

2. Add onions, asparagus, mushrooms and tomatoes.  cook until tomatoes are soft.
3. Add white wine, pesto and butter.  Let reduce 23/ of the way.  Add seafood.

4. Cook pasta separately.  Put pasta in a bowl.  Top each with 5 scallops, 3 shrimp and sauce.

5. Sprinkle with grated cheese of choice.  I suggest goat cheese which adds a diverse tangy flavor to a pasta dish.

Enjoy!