Pasta with Scallops, Pesto and Asparagus

Ingredients

• 500 g Tagliatelle
• Salt
• 4 stalks green asparagus
• 120 ml olive oil
• 100 g fresh peas
• 1 splash dry white wine
• Pepper (freshly ground)
• 2 handfuls fresh herbs (e.g., chervil, parsley, basil)
• 1 Garlic clove
• 1 tsp lemon juice
• 16 scallops (ready‑to‑cook without shell)

Instructions

1. 1.

   Cook the pasta in salted water until al dente.

2. 2.

   Peel the lower third of each asparagus stalk and slice lengthwise into thin rounds or shave with a vegetable peeler. Sauté briefly in 2 tbsp oil in a hot pan. Add the peas, deglaze with wine, season with salt and pepper, and steam gently for about 5 minutes until just tender.

3. 3.

   Rinse the herbs, shake dry, remove stems, then blend with peeled garlic, 4–5 tbsp oil, and a splash of pasta water to make a smooth pesto. Season with salt, lemon juice, and pepper.

4. 4.

   Rinse the scallops, pat dry, season with salt and pepper, and sear in a hot non‑stick pan with 2 tbsp oil for about 2 minutes on each side until golden brown.

5. 5.

   Drain the pasta, toss it with the asparagus, then plate with the scallops. Drizzle the pesto over everything and serve immediately.