Multigrain Angel Hair with Scallops and Tarragon-Lime-Basil Pesto
Thaw scallops, if frozen. Rinse scallops; pat dry with paper towels. Set aside. Cook pasta according to package directions, adding 1/2 teaspoon salt to the cooking water and adding dried tomatoes for the last 2 to 3 minutes of cooking. Drain pasta mixture, reserving 1/2 cup of the cooking water. Return pasta mixture to pan; cover and keep warm.
Meanwhile, for pesto, in a food processor or blender combine basil, tarragon, parsley, 1/4 cup cheese, almonds, lime peel, and garlic. Cover and process or blend until herbs are finely chopped. Add oil; cover and process or blend until a smooth paste forms. Add the reserved cooking water; cover and process or blend until combined.
Lightly coat a medium nonstick skillet with cooking spray; heat skillet over medium-high heat. Add scallops. Cook for 2 to 4 minutes or until scallops are opaque, turning once. Cut scallops into quarters.
Add pesto and scallops to pasta mixture; toss gently to combine. If desired, sprinkle each serving with additional cheese.