METRO Logo
METRO Logo
Metro DevonshireYour Shopping Store
Enhance your shopping exprience by selecting a store to shop available products and current prices.
savings just for Moi!Enroll in
the program.
Metro DevonshireYour Shopping Store
Enhance your shopping exprience by selecting a store to shop available products and current prices.
Log in
Welcome to Metro!
Log in to add your favourites.
Log in to take advantage of all your personalized benefits!
Log in to view My previous purchases
Log in to view your orders
Log in or create your identifier
i
Access Metro, Super C, Jean Coutu, Brunet and the Moi rewards program using one single identifier.
Have a question? Visit our
Help Center.
Important
For a better browsing experience, this site has been optimized for Chrome on your device.
Important!
Important
The product you've selected is unavailable at your chosen store it could not be added to your Cart.
Fast checkout
It will be used to make checkout faster in the future! You can modify it at any time.
Fast Checkout has been activated.
Your shopping preferences have been saved! They will be used to make checkout faster in the future! You can modify them at any time.
Delivery
nullnull, null, null
You can modify these options at any time in the “Fast Checkout” section of your account.
You can modify these options at any time in the "Quick order" section of your account.
Gluten-Free Pea Pesto Pasta with Seared Scallops
2021-05-06
https://www.metro.ca/userfiles/image/recipes/pates-pesto-pois-petoncles-11619.jpg
PT15M
PT15M
PT30M
Blanch trimmed asparagus spears and the peas in boiling water for 2-3 min until tender then drain and rinse with ice-cold water and drain again. Remove the asparagus and chop onto 1-inch pieces. Set both aside.Make pesto: Pulse together the basil, peas, garlic, lemon zest and juice until finely minced. Add in Parmesan and the yogurt and just a touch of the 1/4 cup of olive oil and pulse until combined. Pour in the remaining 1/4 cup (60 ml) of olive oil while the food processor is going until pesto is smooth adding more olive oil as needed. Season with salt and pepper to taste and set asideCook pasta according to package reserving 1/2 cup of pasta water. Drain pasta and place into a large bowl once done.While pasta is cooking add the remaining 1 1/2 tablespoons (22.5 ml) of olive oil to a large nonstick skillet over medium-high heat. Pat the scallops dry with a paper towel and season with salt and pepper. Once the oil is hot, cook the scallops for 2-3 minutes, until a deep golden crust has formed. Flip and cook for 1-2 minutes more, until the scallops are opaque & cooked through. Transfer to plate and set aside.Assemble pasta: Gently toss the pasta & pesto together, adding starchy pasta water a little at a time until the desired consistency is reached. Gently toss in the asparagus.Transfer pasta to serving dish. Top with scallops and serve with extra Parmesan cheese chili flakes and extra toasted pine nuts.
4
Metro
4
3
5
4
.9 lb (424 g) asparagus
1 cup (250 ml) peas
2 cups (500 ml) basil
1 clove of garlic, smashed and peeled
zest and juice of one lemon
2 tablespoons (30 ml) pine nuts lightly toasted
1/2 cup (125 ml) plain Greek yogurt
2 tablespoons (30 ml) finely grated Parmesan cheese
1/4 cup (60 ml) olive oil
3/4 lb (340 g) fresh scallops
1 box (227 g) Irresistibles Naturalia Chickpea fusilli
1/2 cup (125 ml) starchy pasta water
For serving toasted pine nuts, Parmesan cheese, chili flakes (optional)
Gluten-Free Pea Pesto Pasta with Seared Scallops
4
Main course
0:15
Preparation
0:15
COOKING
0:30
TOTAL TIME
Ingredients
-
.9 lb
(424 g)asparagus
-
1 cup
(250 ml)peas
-
2 cups
(500 ml)basil
-
1
clove of garlic, smashed and peeled
-
zest and juice of one lemon
-
2 tablespoons
(30 ml)pine nuts lightly toasted
-
1/2 cup
(125 ml)plain Greek yogurt
-
2 tablespoons
(30 ml)finely grated Parmesan cheese
-
1/4 cup
(60 ml)olive oil
-
3/4 lb
(340 g)fresh scallops
-
1 box
(227 g)Irresistibles Naturalia Chickpea fusilli
-
1/2 cup
(125 ml)starchy pasta water
-
For serving
toasted pine nuts, Parmesan cheese, chili flakes (optional)
Preparation
Blanch trimmed asparagus spears and the peas in boiling water for 2-3 min until tender then drain and rinse with ice-cold water and drain again. Remove the asparagus and chop onto 1-inch pieces. Set both aside.
Make pesto: Pulse together the basil, peas, garlic, lemon zest and juice until finely minced. Add in Parmesan and the yogurt and just a touch of the 1/4 cup of olive oil and pulse until combined. Pour in the remaining 1/4 cup (60 ml) of olive oil while the food processor is going until pesto is smooth adding more olive oil as needed. Season with salt and pepper to taste and set aside
Cook pasta according to package reserving 1/2 cup of pasta water. Drain pasta and place into a large bowl once done.
While pasta is cooking add the remaining 1 1/2 tablespoons (22.5 ml) of olive oil to a large nonstick skillet over medium-high heat. Pat the scallops dry with a paper towel and season with salt and pepper. Once the oil is hot, cook the scallops for 2-3 minutes, until a deep golden crust has formed. Flip and cook for 1-2 minutes more, until the scallops are opaque & cooked through. Transfer to plate and set aside.
Assemble pasta: Gently toss the pasta & pesto together, adding starchy pasta water a little at a time until the desired consistency is reached. Gently toss in the asparagus.
Transfer pasta to serving dish. Top with scallops and serve with extra Parmesan cheese chili flakes and extra toasted pine nuts.
Source :
Metro
Legal Notice
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
