Gluten-Free Pea Pesto Pasta with Seared Scallops | Metro

Ingredients

• .9 lb (424 g) asparagus
• 1 cup (250 ml) peas
• 2 cups (500 ml) basil
• 1 clove of garlic, smashed and peeled
• zest and juice of one lemon
• 2 tablespoons (30 ml) pine nuts lightly toasted
• 1/2 cup (125 ml) plain Greek yogurt
• 2 tablespoons (30 ml) finely grated Parmesan cheese
• 1/4 cup (60 ml) olive oil
• 3/4 lb (340 g) fresh scallops
• 1 box (227 g) Irresistibles Naturalia Chickpea fusilli
• 1/2 cup (125 ml) starchy pasta water
• For serving toasted pine nuts, Parmesan cheese, chili flakes (optional)