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Shopping ListRecipe: Campanelle with Basil Pesto, Asparagus and Seafood
Ingredients for 4 people
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- 1 box Barilla Campanelle
- 3/4 ounce or ¾ cup Fresh Basil*
- 1 Clove Garlic
- 2 Tbsp Pine Nuts
- Salt to taste
- Black Pepper Freshly Ground to taste
- 2 Tbsp Parmigiano Reggiano Cheese Freshly Grated
- 7 Tbsp divided Extra Virgin Olive Oil
- 2 cups Asparagus Cut Into 2-Inch Strips
- 1/2 pound Medium Shrimp
- 1/2 pound Bay Scallop
- *Optional: Replace ingredients 2-8 with 1 cup store bought pesto
Le Ricette
Campanelle with Basil Pesto, Asparagus and Seafood
TYPE
First course
First course
Tags
Ingredients for 4 people
1 box Barilla Campanelle
3/4 ounce or ¾ cup Fresh Basil*
1 Clove Garlic
2 Tbsp Pine Nuts
Salt to taste
Black Pepper Freshly Ground to taste
2 Tbsp Parmigiano Reggiano Cheese Freshly Grated
7 Tbsp divided Extra Virgin Olive Oil
2 cups Asparagus Cut Into 2-Inch Strips
1/2 pound Medium Shrimp
1/2 pound Bay Scallop
*Optional: Replace ingredients 2-8 with 1 cup store bought pesto
Ingredients
Campanelle
Try Barilla Classic Blue Box's Campanelle. This unique short pasta shape is great at capturing sauce, making it perfect with a thicky or meaty pasta sauce!
Try Barilla Classic Blue Box's Campanelle. This unique short pasta shape is great at capturing sauce, making it perfect with a thicky or meaty pasta sauce!
Preparation minutes preparation + minutes cooking
BRING a large pot of water to a boil.
PROCESS basil leaves, garlic, pine nuts, salt, pepper, cheese. When the dry ingredients are processed stream in 6 TBS of EVOO. Set aside
HEAT remaining olive oil in a large skillet. Add asparagus and sauté over medium heat for 2 minutes or until slightly tender. Season with salt and pepper.
ADD shrimp and scallops. Sauté until opaque in center; set aside.
COOK Campanelle 1 minute less than required cooking time. Drain, reserving 1 cup of pasta cooking water.
ADD pasta and reserved water to asparagus and seafood, gently toss over medium heat
STIR in pesto pesto and serve
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