AL BRONZO® MEZZI RIGATONI WITH SCALLOPS AND LEMON-CELERY PESTO
- Barilla Al Bronzo® Mezzi Rigatoni
- light seafood stock or vegetable stock
- chickpeas, drained and rinsed
- extra virgin olive oil (for pasta)
- salt and pepper to taste
- tender celery leaves, chopped
- lemon, zested
- garlic clove
- toasted pine nuts (or walnuts)
- extra virgin olive oil (for pesto)
- Parmigiano-Reggiano, grated
- sea scallops, large
- neutral oil (grapeseed or canola)
Mezzi Rigatoni
CHEF'S NOTE
Recipe courtesy of Matt Harding, Chief Innovation Officer at The Piada Group.