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Seafood Pasta Primavera With Goat Cheese

Woolwich.Dairy's picture
Ingredients
  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)
  Butter 3 Tablespoon
  Olive oil 2 Tablespoon
  Woolwich chevrai goat cheese 5 1⁄2 Ounce
  Fresh ground pepper To Taste
Directions

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 .

Recipe Summary

Cuisine: 
Italian
Course: 
Main Dish
Ingredient: 
Pasta
Servings: 
6

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