Multigrain Angel Hair with Scallops and Tarragon-Lime-Basil Pesto

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  • Makes: 4 servings
  • Serving Size: 1 cup
  • Makes: 4 cups
  • Start to Finish: 30 mins

Multigrain Angel Hair with Scallops and Tarragon-Lime-Basil Pesto

Directions

  1. 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.
  2. 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.
  3. 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.
  4. Add pesto and scallops to pasta mixture; toss gently to combine. If desired, sprinkle each serving with additional cheese.
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Nutrition Facts (Multigrain Angel Hair with Scallops and Tarragon-Lime-Basil Pesto)

  • Per serving:
  • 358 kcal ,
  • 15 g fat
  • (3 g sat. fat ,
  • 2 g polyunsaturated fat ,
  • 9 g monounsaturated fat ),
  • 24 mg chol. ,
  • 725 mg sodium ,
  • 38 g carb. ,
  • 6 g fiber ,
  • 4 g sugar ,
  • 20 g pro.
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