Grilled Sea Scallops with Pasta Rags, Homemade Pesto, Currant Tomatoes, Fresh Asparagus and Mushroom

Ingredients

• 2 cups fresh basil leaves, packed
• 1/2 cup pine nuts, toasted
• 2 teaspoons chopped garlic
• 1/2 cup grated Parmigiano-Reggiano cheese
• Salt
• Freshly ground black pepper
• 1 1/2 cups extra virgin olive oil as needed
• 1 pound fresh pasta sheets
• 24 fresh sea scallops, cleaned
• 1 pint currant, tear or cherry tomatoes, red or yellow
• 1 pound fresh mushrooms, such as chanterelles, morels, shiitake, or oyster cleaned
• 1 pound fresh asparagus, blanched, cut into 2 to 3-inch lengths
• Chopped fresh parsley for serving