Feeling ravenous and want dinner presto pronto? Then this recipe for Pesto Pasta with Scallops is for you! If seafood just isn’t your thing, you could certainly substitute chicken, although it will be a little less presto pronto (given chicken takes longer to cook). The recipe calls for chickpea pasta which is much higher in protein than regular pasta. So vegetarians can simply omit animal protein altogether and add extra veggies to the pasta and pesto to boost flavour. Cannellini or navy beans work well too.
Pesto is my saviour when it comes to getting a tasty meal on the table in a timely manner with minimal fuss and muss. You can make your own and keep it in the freezer, ready to thaw as needed. Or make your life even easier and purchase a high-quality pesto from your local market. There are so many varieties out there that you can make this with a different pesto every time to change up the flavour profile. So it’s never boring. And I love that this recipe serves three, making enough for my husband I for dinner and leftovers for my lunch the next day.
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- my favourite pesto varieties, including a nut-free basil pesto you can make yourself
- why I highly recommend you try chickpea pasta, and
- the nutritional benefits of scallops.