AL BRONZO® MEZZI RIGATONI WITH SCALLOPS AND LEMON-CELERY PESTO

INGREDIENTS

• 1 lb Barilla Al Bronzo® Mezzi Rigatoni
• 1 qt light seafood stock or vegetable stock
• 15 oz chickpeas, drained and rinsed
• 2 Tbsp extra virgin olive oil (for pasta)
• salt and pepper to taste
• 1 cup tender celery leaves, chopped
• 1 lemon, zested
• 1 garlic clove
• 1/4 cup toasted pine nuts (or walnuts)
• 1/2 cup extra virgin olive oil (for pesto)
• 1/4 cup Parmigiano Reggiano cheese, grated
• 12 sea scallops, large
• 2 Tbsp neutral oil (grapeseed or canola)

PREPARATION

1. 1.In a food processor, combine celery leaves, lemon zest, garlic, and toasted nuts. Pulse until roughly chopped.
2. 2.With the motor running, drizzle in olive oil until it forms a loose paste. Add grated Parmigiano and a pinch of salt. Pulse briefly to combine. Set aside.
3. 3.Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package instructions (or until al dente). Reserve about 1 cup of pasta water, drain pasta and lightly toss with olive oil to prevent sticking.
4. 4.Pat scallops dry with paper towels. Season both sides with salt and pepper.
5. 5.Heat a heavy skillet with neutral oil over high heat. Once shimmering hot, place scallops in the pan. Do not crowd. Sear without moving, about 1.5-2 minutes until golden crust forms. Flip and cook 1-2 minutes more. Remove to a plate to rest.
6. 6.In a large sauté pan or pot, warm the seafood broth over medium heat. Add drained chickpeas and cook 2-3 minutes. Add cooked rigatoni and toss to warm through. Optional: If desired, splash in reserved pasta water to adjust consistency. Season with salt and pepper.
7. 7.Spoon pasta and broth into shallow bowls. Top with seared scallops. Dot generously with lemon-celery pesto. Garnish with fresh oregano leaves, extra lemon zest, and a drizzle of olive oil.