Scallops and Asparagus over Pea Pesto Linguine

1 lb Whole Wheat Linguine

2 c. Asparagus, rinsed and cut into 2" pieces

1 lb Bay Scallops, rinsed

2 Tbsp Olive Oil divided

1/4 tsp garlic powder

Coarse black pepper and sea salt

1/2 c shredded Parmesan cheese

1/2 c chopped unsalted walnuts

1 c frozen peas thawed

Juice from one lemon

1/2 cup low sodium chicken broth

Cook pasta per package directions. Add asparagus to pasta during last 2 to 3 minutes of cooking time. Reserve 1/2 cup pasta water and drain pasta and asparagus. Return pasta and asparagus to pot and toss with 1 tbsp olive oil. Cover and set aside.

Sprinkle scallops with sea salt and coarse black pepper to taste. Heat pan for one minute on high. Add 1 tbsp olive oil to pan and swirl around. Add scallops to pan and sear on each side being careful not to overcook scallops. Cook for approximately 2 to 3 minutes. Remove from heat and set aside. Cover to keep warm.

Reduce pan heat to medium and add 1/4 cup chicken broth. Using wooden spoon, scrape any bits from bottom of pan and leave in pan. Add garlic and peas long enough to heat peas through. Pour peas, including liquid into blender. Add walnuts, cheese, lemon juice, and salt and pepper to taste to blender. Process until mixture is smooth. Add pea mixture into pasta and toss, adding reserved pasta water as necessary until pea pesto and pasta mixture is well blended.

Serve pasta mix onto plates and lay scallops on top and serve. If desired you can top with additional grated Parmesan cheese.

A recipe very similar to this was published in Clean Eating magazine last month. I altered it slightly based on what I had available and it was wonderful!!!