Recipe: Gluten Free Spaghetti with scallops, asparagus and Pesto Genovese

‘Tis the season for many a merry get together, and the time for dinner parties galore is upon us. A pasta dish is fantastic for these evenings because they are generally pretty simple and a crowd pleaser.

Pasta dishes can now also cater for your gluten free guests with the new range of gluten free pastas from Barilla, the world’s largest producer of pasta and the number one brand in Italy.

Gluten Free Spaghetti with scallops, asparagus and Pesto Genovese


Serves 4
Prep. 20 min.
Cooking time: 15 min.

INGREDIENTS:

375g Barilla Gluten Free Spaghetti
1 jar Barilla Pesto Genovese
2 garlic cloves, chopped finely
1 tbsp dry chilli
100 ml Extra Virgin Olive oil
12 fresh scallops, quartered
1 glass of dry white wine
1 bunch asparagus, thinly sliced
1 punnet cherry tomatoes, quartered
Rock salt, for pasta water
Sea salt, to taste

75_Gluten Free spaghetti with scallops asparagus and Pesto Genovese

METHOD:

Bring plenty of water to the boil in a large saucepan. When boiling, add rock salt (7g to a litre of water).

Heat oil in a large fry pan, add garlic, chilli and cook until golden.

Add the scallops and cook for 2 minutes with the asparagus.

Add the wine and allow it to evaporate. Cook for a further few minutes and add one small ladle of boiling water.

Drop the Gluten Free pasta into the water and stir. Cook according to the instructions on the pack.

Drain pasta 1 minute before the suggested cooking time and toss it with cherry tomatoes for another 1 minute.  Add the scallops and asparagus. Remove from heat and add the Pesto Genovese, stirring to combine.

 

Chef’s Tip: For vegetarians, just replace the scallops with the classic combination of potatoes and string beans.

Recipe courtesy of Barilla

For more great recipes check them out at www.barilla.net.au

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