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Linguine with Scallops and Lemony Kale Pesto

Linguine with Scallops and Lemony Kale Pesto

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Servings: Serves 6

Prep Time: 12 minutes

Cook Time: 32 minutes

Ingredients: Add ingredients to List

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

directions:

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

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Quantity Ingredients coupon
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1/3 cup sliced almonds  
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3 cups finely chopped kale leaves, stems discarded (about 1/2 lb.)  
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1/3 cup fresh basil leaves  
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3 Tbsp. fresh mint leaves  
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3 Tbsp. fresh mint leaves  
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3 cloves garlic  
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2 Tbsp. plus 1 tsp. extra-virgin olive oil, divided  
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2 tsp. grated lemon zest, plus additional for optional garnish  
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2 Tbsp. fresh lemon juice  
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1/4 tsp. salt, or to taste  
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1/2 tsp. freshly ground black pepper  
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1 (13.25 oz.) pkg. whole-grain linguine  
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1 1/4 lbs. bay scallops  
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2 Tbsp. shaved Parmesan  
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* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 6
Base Nutrients
Calories n/a
Calories from Fat n/a
Total Fat n/a
Saturated Fat n/a
Cholesterol n/a
Sodium n/a
Total Carbohydrates n/a
Dietary Fiber n/a
Protein n/a
Vitamins
Vitamin A n/a
Vitamin C n/a
Minerals
Calcium n/a
Iron n/a
Linguine with Scallops and Lemony Kale Pesto is rated 5.0 out of 5 by 1.
Rated 5 out of 5 by from New favorite essential "quick dinner" recipe Such a quick healthy pesto recipe (raw kale, mint, basil, garlic, lemon). Skipped cheese and didn't miss it. We used sweet italian chix sausage instead of scallops. We also like garlic, so doubled the amount added. I imagine in the summer making this quite a bit with fresh plants from the gardens. Made dairy and gluten free by skipping cheese and using rice noodles instead of wheat noodles.
Date published: 2013-02-26
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