Seafood Pasta Primavera With Goat Cheese
|Whole wheat fettuccine||1 Pound|
|Fresh asparagus||1 Pound|
|Cherry tomatoes||1 Cup (16 tbs), halved|
|Green onions/Chives||2 Tablespoon, chopped|
|Roasted red pepper||2 Tablespoon, diced (Pimento)|
|Fresh garlic||2 Clove (10 gm), finely chopped|
|Dill weed||1 Teaspoon, chopped|
|Shrimp||1 Cup (16 tbs), peeled and deveined|
|Scallops||1 Cup (16 tbs)|
|Olive oil||2 Tablespoon|
|Woolwich chevrai goat cheese||5 1⁄2 Ounce|
|Fresh ground pepper||To Taste|
On a diagonal angle, cut asparagus tips 4 cm. in length from the top. Cut remaining stalk in half lengthwise and cut diagonal pieces 2 cm in length. In pot of boiling, salted water, blanch asparagus pieces for 30 seconds, remove and cool in cold water. In same pot of boiling water, cook pasta until al dente; drain pasta in colander.
Warm 1 Tbsp butter and 1 Tbsp. olive oil in a fry pan, add onions, garlic and sauté until tender, add tomatoes, asparagus and red pepper and remove from heat. In another fry pan (large), place remaining butter and oil and heat. With a cloth or paper towel, dry shrimp and scallops of excess moisture and place into medium hot pan, saute until cooked through. Add asparagus mixture to seafood and gently warm.
In a large bowl place pasta, add seafood / vegetables, chopped dill and crumbled pieces of goat cheese. Gently toss pasta, spoon onto serving dishes, finish with fresh ground pepper.
For more information on Woolwich Dairy or to purchase their products, visit WOOLWICH DAIRY .