I love pasta! There is nothing easier to prepare than pasta, except for maybe, toasts, or oatmeal…. Hmmmmm, oatmeal! I haven’t had that in so long, a nice, warm bowl of oatmeal, with diced apples and cinnamon. I get the feeling I will be having one pretty soon, though. But enough about oatmeal, this post is about pasta!
I recently switched to whole grain pasta. I remember how I used to hate them when I was a kid and my mom had tried to make us switch also. She had literally hit a wall, it was a consensus, NO ONE in the family would eat the whole wheat or other whatever cereal pasta. All we wanted was good old plain white pasta. Now my son is giving me the same treatment… tonight, he actually jumped in his car and went to get himself something to eat, for he wanted absolutely nothing to do with my EVIL hay spaghetti. OUCH! I truly hope he eventually changes his mind, for I won’t budge!
While I agree that the whole grain version doesn’t go well with everything, I find that they are quite tasty and have a nice crunch to them that regular white pasta doesn’t have. Let’s face it, white pasta doesn’t taste like much. It does go well however with heavy or meaty sauces, whereas whole wheat has so much taste on its own that you want to eat it in dishes such as the one I made tonight. You don’t need to add much to them at all, a tiny little bit of pesto, salt and pepper, or olive oil and garlic, bit of parmesan cheese, and you’re good to go.
Allright, enough babbling, let’s try and get that recipe down, shall we?
So, for each person that is actually eating and not running to the nearest restaurant to grab something else to eat, you will need:
85g Multi-grain Spaghetti
5 scallops (approx. 75g)
10 shrimps (approx. 100g)
1 small Italian tomato
1 tsp Pesto (store bought, there are some pretty good ones out there)
Flat Leaf Parsley for garnish
-Cook pasta according to directions on package
-While the pasta is cooking, heat a tablespoon of olive oil in a frying pan until the pan is quite hot. Add the scallops (make sure you pat them dry before you put them in the pan, else, they will boil in) and sear them for about 1 minute on each side. Make sure the scallops don’t touch each other, for that would also prevent them from forming that nice brown crust.
-Remove the scallops from the pan and add the shrimp. Cook for 1-2 minutes, until they turn pink.
– Drain the pasta and add to the shrimp. Add pesto and tomatoes, and mix everything together.
-Transfer onto serving plates and add your scallops on top, then sprinkle with the flat leaf parsley.
-Serve without delay! Pasta doesn’t wait for anybody!