INGREDIENTS
8 oz. uncooked curly whole wheat pasta
5 1/2 tsp. olive oil, divided
Small bunch asparagus, cut into 2-inch pieces
2 cups cherry tomatoes
1/2 tsp. black pepper, divided
12 oz. large sea scallops
1 TBSP. lemon juice
1 clove garlic, crushed
1/4 tsp. salt
6 TBSP. prepared pesto
3 TBSP. sour cream
Pinch red pepper flakes, optional
DIRECTIONS
Prepare pasta according to package directions, omitting any salt.
Set aside and keep warm.
Heat 1 ½ tsp. oil in medium skillet over medium heat.
Cook asparagus 5 minutes, stirring occasionally.
Toss in tomatoes; turn heat to low.
Sprinkle with 1/4 tsp. black pepper; cover and continue cooking 5 minutes. (Stir to prevent sticking.)
Add asparagus and tomatoes to pasta and keep warm.
Toss scallops with 1 TBSP. oil, lemon juice, garlic and remaining 1/4 tsp. pepper in large bowl. (Do not marinate.)
Heat remaining 1 TBSP. oil in same skillet over medium-high heat.
Add scallops and sprinkle with salt.
Cook about 3 minutes per side until scallops are opaque.
Combine pesto and sour cream in small bowl; stir to blend.
Add pesto mixture to vegetable and pasta mixture; mix well.
Add red pepper flakes, if desired.
Arrange scallops on top.
Serves 6
