SPAGHETTI WITH LEMON
INGRÉDIENTS:
- 375 grams spaghetti
- 1 large lemon
- 1 Tbsp olive oil + 1 Tbsp butter
- 1/2 cup basil or sundried tomato pesto
- 2 cloves garlic, minced
- 450 grams frozen Canadian sea scallops
- 4 cups baby spinach
- 2 cups cherry tomatoes, halved
- 1/4 cup black olives (optional)
INSTRUCTIONS:
1. Cook spaghetti according to package instructions.Drain, but reserve 1/2 cup pasta water and return pasta to pot.
2. Next, zest lemon and squeeze out juice it will yield~3 Tbsp. In a bowl: combine pesto, lemon zest and juice and garlic.
3. Bring a skillet to medium/high heat and add butter+ olive oil. Coat thawed (and pat-dried) scallops in
pesto mixture and add to skillet. Sear for ~3 mins perside. Add to spaghetti, mix with pasta water andremaining pesto mixture. Add olives, cherry tomatoesand fresh basil! Enjoy every bite!