Basil and asparagus pair beautifully with fresh seafood for this lovely spring dish.
20 pounds Barilla Cellentani pasta
12½ ounces fresh basil
1 pound garlic
2 pounds pine nuts
As needed salt
As needed freshly ground black pepper
2 pounds grated parmesan cheese
5 cups extra-virgin olive oil
20 pounds cut into 2-inch diagonal pieces asparagus
10 pounds peeled and deveined shrimp (green/headed) 21-25 count
10 pounds bay scallops
- Cook the Barilla pasta for half the time indicated on the package. Drain pasta and drizzle with some olive oil to prevent from sticking. Place pasta flat on sheet trays or hotel pans and cool in a blast chiller. Alternatively, cool it down in a walk-in cooler. Store in zip lock bags or sealed plastic container; refrigerate and use within several hours.
- Process basil leaves, garlic, pine nuts, salt, pepper, cheese and half of the olive oil in a food processor until smooth. Set aside.
For each serving, to order:
- Heat olive oil in a large skillet. Add about 3 ounces asparagus and sauté over medium heat for 5 minutes or until slightly tender. Sprinkle with salt and pepper. Add 1 ½ ounces shrimp and 1 ½ ounces scallops. Sauté until opaque in center; set aside.
- Reheat 1 2/3 cups pasta in boiling salted water for 40 to 60 seconds. Drain and add to asparagus and seafood mixture. Add some pesto; toss well and continue cooking. Add small amounts of pasta cooking water to thin and thicken as desired. Plate and serve.