If you are looking for a dish that effortlessly combines vibrant freshness with indulgent richness, this Pea Pesto Pasta with Brown Butter Scallops Recipe is an absolute winner. It’s a celebration of bright green pea pesto bursting with zesty lemon and creamy ricotta, perfectly tossed with delicate angel hair pasta, and topped with buttery, golden scallops. Every forkful delivers layers of flavor and texture that feel both elegant and comforting, making it an instant favorite whether you’re cooking for friends or treating yourself on a weeknight.
Ingredients You'll Need
The beauty of this dish lies in its simplicity and how each ingredient plays a clear, vital role. From the vibrant arugula and peas that build the pesto’s fresh, garden-like character to the luscious ricotta and sharp Parmesan that add creaminess and depth, every element is thoughtfully chosen to create that perfect balance. The scallops, cooked in brown butter, bring a nutty richness that elevates the whole dish.
- 3 tablespoons olive oil: The base for the pesto that adds fruity smoothness.
- 1 ¼ cup arugula: Peppery greens that give the pesto its lively bite and vibrant color.
- ¼ cup fresh basil: Classic herbaceous flavor that brightens all the other ingredients.
- ½ cup frozen sweet peas (thawed): Adds natural sweetness and a pop of green freshness; rinsing under cool water helps thaw them quickly.
- Zest from ½ lemon: Infuses the pesto with bright citrus oils for extra zing.
- Juice from 1 lemon: Provides acidity to balance the creamy and savory components.
- ½ cup ricotta cheese: Creamy texture that softens and enriches the pesto.
- ¼ cup grated Parmesan-Reggiano: Adds savory umami and a salty depth.
- ¼ teaspoon crushed red pepper: Just a touch of heat to awaken the palate.
- Kosher salt: Essential for seasoning and enhancing flavors.
- 1 pound angel hair pasta (or pasta of choice): Delicate strands that perfectly carry the pesto sauce.
- 2 tablespoons ghee or butter: For cooking scallops, browning beautifully to create that irresistible nutty flavor.
- 1 pound scallops (thawed and dried well): The star protein, tender and sweet, balanced by the brown butter.
How to Make Pea Pesto Pasta with Brown Butter Scallops Recipe
Step 1: Whip Up the Vibrant Pea Pesto
Start by combining the olive oil, arugula, fresh basil, thawed peas, lemon zest, lemon juice, ricotta, Parmesan, crushed red pepper, and kosher salt in a blender or food processor. Pulse everything until the mixture becomes smooth and creamy, scraping down the sides as needed to get that perfect texture. The pesto should taste fresh, zesty, and just a little spicy; feel free to adjust salt or lemon juice to your liking. This step instantly brings together bright and creamy flavors that will beautifully coat your pasta.
Step 2: Cook the Angel Hair Pasta
Bring a medium pot of salted water to a boil and cook your angel hair pasta according to the package instructions—about six minutes is typical. Before draining, reserve about a half-cup of the starchy pasta water. This little secret helps loosen the pesto and helps it cling to the pasta just right. Return the pasta to the pot, add the pesto, and toss everything together until the strands are evenly coated in that gorgeous green sauce. If it feels too thick, splash in a bit of the reserved pasta water to get that silky finish.
Step 3: Sear the Scallops in Brown Butter
While the pasta cooks, heat the ghee or butter over medium-high heat in a small skillet. When the butter turns golden and starts to smell nutty, add the scallops in batches—don’t overcrowd the pan or they won’t brown properly! Sprinkle scallops lightly with salt to enhance their natural sweetness. Cook each side for about 30 to 40 seconds; this quick sear locks in juices and develops that irresistible caramelized crust. Once done, set them aside and repeat until all scallops are perfectly cooked.
Step 4: Combine and Celebrate
Plate your luscious pea pesto pasta, nestle the brown butter scallops on top, and garnish with a few fresh basil sprigs and extra Parmesan if desired. This final presentation is as much about beauty as it is about flavor — bright greens, golden scallops, and inviting aromas ready to delight any dinner guest.
How to Serve Pea Pesto Pasta with Brown Butter Scallops Recipe
Garnishes
A sprinkle of fresh basil leaves adds a fresh herbal note that complements the pesto perfectly, while an extra dusting of Parmesan grants that final savory touch. For a slight crunch, cracked black pepper or toasted pine nuts work beautifully. These simple garnishes elevate the dish from delicious to dazzling.
Side Dishes
This dish pairs beautifully with a crisp, lightly dressed green salad or roasted seasonal vegetables. A glass of chilled white wine, such as Sauvignon Blanc or Pinot Grigio, balances the richness of the brown butter scallops, making the meal elegant but easy to enjoy.
Creative Ways to Present
Try serving the pasta in shallow bowls with scallops arranged gently on top for an inviting, restaurant-style presentation. For a family-style option, serve the pesto pasta in a large platter with scallops artfully scattered and garnished. Adding edible flowers or microgreens can also bring a touch of whimsy and color.
Make Ahead and Storage
Storing Leftovers
You can keep any leftover pea pesto pasta and scallops in airtight containers in the refrigerator for up to two days. Store the pasta and scallops separately if possible, to maintain the scallops’ texture and prevent the pasta from absorbing too much sauce.
Freezing
This Pea Pesto Pasta with Brown Butter Scallops Recipe is best enjoyed fresh; freezing the brown butter scallops can change their texture and flavor. However, you can freeze the pesto in an airtight container or ice cube trays for up to a month, ready to thaw and toss with freshly cooked pasta later.
Reheating
To gently reheat leftovers, warm the pasta in a skillet over low heat with a splash of water to loosen the sauce. Scallops are best eaten fresh but can be quickly warmed in a pan for just a minute; avoid overcooking as they can become rubbery.
FAQs
Can I use fresh peas instead of frozen peas?
Absolutely! Fresh peas add a wonderful sweetness and bright color to the pesto. If using fresh, blanch them briefly to soften before blending for the best texture.
What type of pasta works best with this pea pesto?
Angel hair is ideal because its delicate strands allow the pesto to coat evenly without overpowering. However, you can use spaghetti, linguine, or even short pasta like penne depending on your preference.
How do I know when scallops are cooked perfectly?
Scallops are done when they develop a golden crust and feel firm but still springy to the touch. The cooking time is quick—generally less than a minute per side—so keep a close eye to avoid rubberiness.
Is there a vegan version of this Pea Pesto Pasta with Brown Butter Scallops Recipe?
You can swap the scallops for pan-seared king oyster mushroom slices and use vegan butter or olive oil. For the pesto, replace ricotta and Parmesan with nutritional yeast and soft tofu to mimic creaminess.
Can I prepare the pesto ahead of time?
Yes, the pesto can be made a day ahead and stored in an airtight container in the refrigerator. Stir well before tossing with the pasta, and add a touch of olive oil if it thickens too much.
Final Thoughts
This Pea Pesto Pasta with Brown Butter Scallops Recipe is one of those rare dishes that feels both special and effortlessly achievable. Its bright, fresh pesto paired with the indulgent depth of brown butter scallops creates a harmony of flavors that will quickly make it a staple in your recipe collection. I can’t wait for you to try it and see just how incredible simple ingredients can taste when prepared with love and care!
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Pea Pesto Pasta with Brown Butter Scallops Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Halal
Description
This Pea Pesto Pasta with Brown Butter Scallops is a vibrant and flavorful dish that combines a fresh pea and arugula pesto with tender, pan-seared scallops. The angel hair pasta is tossed in a creamy, zesty pesto featuring ricotta and Parmesan, while the scallops are cooked in ghee to achieve a rich brown butter finish. Perfect for a quick yet impressive meal, this recipe captures the freshness of spring produce and the luxuriousness of seafood in just 25 minutes.
Ingredients
Pesto
- 3 tablespoons olive oil
- 1 ¼ cup arugula
- ¼ cup fresh basil
- ½ cup frozen sweet peas, thawed and rinsed
- Zest from ½ lemon
- Juice from 1 lemon
- ½ cup ricotta cheese
- ¼ cup grated Parmesan-Reggiano
- ¼ teaspoon crushed red pepper
- Kosher salt, to taste
Pasta
- 1 pound angel hair pasta (or other pasta of choice)
Scallops
- 2 tablespoons ghee or butter
- 1 pound scallops, thawed and dried well with a paper towel
- Kosher salt, to taste
Instructions
- Make the pesto: In a blender or food processor, combine olive oil, arugula, basil, peas, lemon zest, lemon juice, ricotta, Parmesan, crushed red pepper, and a few pinches of kosher salt. Pulse until the pesto is smooth, stopping to scrape down the sides as needed. Taste and adjust salt as necessary. Set aside.
- Cook the pasta: Bring a medium pot of salted water to a boil. Add the angel hair pasta and cook according to package instructions, approximately 6 minutes, until al dente. Reserve about ½ cup of the pasta cooking water before draining. Return the pasta to the pot.
- Toss pasta with pesto: Add the prepared pesto to the drained pasta. Toss well to coat evenly. If the mixture is too thick, add a splash or two of the reserved pasta water to loosen and create a silky texture.
- Cook the scallops: Heat a small skillet over medium-high heat and add ghee or butter. Once hot, add the scallops seasoned with a pinch of kosher salt, cooking them in batches to avoid overcrowding. Cook the scallops on the first side for 30 to 40 seconds, then flip and cook for another 30 seconds on the opposite side until they develop a golden brown crust and are cooked through.
- Serve: Divide the pesto pasta and brown butter scallops among serving bowls. Garnish with fresh basil sprigs and an extra sprinkle of grated Parmesan. Serve immediately and enjoy.
Notes
- Thoroughly dry the scallops before cooking to ensure a good sear and prevent steaming.
- You can substitute angel hair pasta with other types such as spaghetti or linguine depending on preference.
- If frozen peas aren't available fresh, rinsing thawed peas under cool water helps retain their bright color and sweetness.
- Reserve pasta cooking water as its starch helps loosen and bind the pesto sauce to the pasta.
- Cook scallops in batches to avoid lowering the pan temperature, which can prevent browning.
- Adjust crushed red pepper to taste based on your heat preference.
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