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Linguine with Scallops and Lemony Kale Pesto
1/3 cup sliced almonds
3 cups finely chopped kale leaves, stems discarded (about 1/2 lb.)
1/3 cup fresh basil leaves
3 Tbsp. fresh mint leaves
3 Tbsp. fresh mint leaves
3 cloves garlic
2 Tbsp. plus 1 tsp. extra-virgin olive oil, divided
2 tsp. grated lemon zest, plus additional for optional garnish
2 Tbsp. fresh lemon juice
1/4 tsp. salt, or to taste
1/2 tsp. freshly ground black pepper
1 (13.25 oz.) pkg. whole-grain linguine
1 1/4 lbs. bay scallops
2 Tbsp. shaved Parmesan
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Linguine with Scallops and Lemony Kale Pesto

Linguine with Scallops and Lemony Kale Pesto

Linguine with Scallops and Lemony Kale Pesto
  • Servings:Serves 6
  • Prep Time:12 minutes
  • Cook Time:32 minutes
1. Toast almonds in a small skillet over medium-high heat, about 4 to 5 minutes. As soon as the nuts begin to smell toasted and turn golden, remove from heat and transfer to a food processor.
2. Bring a large pot of water to a boil over high heat.
3. While water comes to a boil, prepare the pesto. Add kale, basil, mint, scallions, garlic, 2 Tbsp. of the olive oil, lemon zest, lemon juice, salt, and pepper to the almonds. Pulse the ingredients a few times to combine.
4. When water boils, add linguine and stir well. Cook, stirring occasionally, until just al dente, about 12 minutes. Reserve 1 cup of the pasta cooking water. Drain linguine and return it to the pot or to a large serving bowl. Add 1/2 cup of the reserved linguine water to the kale mixture and process until almost smooth.
5. Heat remaining 1 tsp. oil in a large nonstick skillet over medium-high heat. Add scallops and cook, stirring, until just cooked through, about 5 minutes. Drain any cooking liquid, leaving the scallops in the pan. Add pesto, stir well to combine, and bring to a simmer.
6. Add scallops and pesto to the linguine and toss well. If desired, add a little more of the remaining reserved linguine cooking water to thin the sauce slightly
7. To serve, divide among 6 bowls. Garnish each bowl with Parmesan (and lemon zest if desired).
Source: Hannaford fresh Magazine, January - February 2013