Scallop with Pesto Pasta – Fustini's Oils & Vinegars

Ingredients

• 8 oz pasta of choice
• 1 cup kale leaves
• 1/4 cup grated parmesan, plus more for garnish
• 1/4 cup toasted pine nuts
• 1/4 cup + 1 1/2 tablespoons Fustini's Gremolata olive oil, divided
• 1 1/2 pounds of jumbo sea scallops, rinsed and prepped
• 2 tablespoons Fustini's Citrus Oregano balsamic
• Kosher salt and freshly ground black pepper
• 1 tablespoon Fustini's Parmesan spice blend
• 1/4 cup sundried tomatoes, sliced thin
• lemon zest, for garnish