Serves 4 Hands-on time/Total Time: 30 minutes

8 oz whole wheat linguine or spaghetti pasta
2 cups fresh asparagus spears, cut into 2 inch pieces (I used peas instead!)
12 sea scallops
sea salt and fresh ground black pepper, to taste (or four peppercorn blend)
1 Tbsp. olive oil

Pea Pesto
1/2 cup low sodium chicken broth, divided
3 Tbsp. minced garlic (4 to 6 cloves)
1 cup frozen peas, thawed
1 oz shredded Parmesan cheese (1/4 cup)
1 oz chopped unsalted walnuts (1/4 cup)
juice 1/2 lemon
sea salt and fresh ground black pepper, to taste

In a large pot, cook pasta to package directions. Add asparagus to pot during the last 2 to 3 minutes of cooking. Before draining pasta, reserve 1/4 cup pasta cooking water in a small dish. Drain pasta and asparagus and return to pot.

Cook scallops in a skillet. Remove from skillet. To prepare pea pesto, reduce heat to medium. Deglaze pan by poring 1/4 cup broth into pan and scrape browned bits from the bottom of pan with a wooden spoon. Add garlic to pan and saute until fragrant, 1 to 2 minutes. Add remaining 1/4 cup broth and peas to pan and saute until broth and peas are just heated, about 2 minutes.

Transfer pea mixture, including liquid, to a food processor or blender. Add parmesan, walnuts, lemon juice, salt and pepper; process until combined, scraping down sides of processor as needed. Add pesto to pot with drained pasta and asparagus; toss until evenly coated. Add 2 Tbsp. reserved pasta cooking water (and additional as needed to thin sauce) and stir until desired coating and texture is achieved. Divide pasta mixture amoung 4 plates. Top each serving with 3 seared scallops. If desired, garnish with additional chopped walnuts and shredded parmesan.

Nutriets per serving (1 1/2 cups pasta and 3 scallops): calories 395, total fats 11g, Sat. fat 2g, monosaturated fat 3g, polyunsaturated fat 4g, omega-3s 790mg, Omega-6s 330mg, Carbs 54g, fiber 11g, sugars 4g, protein 23g, sodium 311mg, Cholesterol 21mg

Clean Eating April/May 2011 Page 30