Name: Spring Pesto Gluten-Free Linguine with Pan-Seared Scallops & Asparagus
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: Italian-inspired (modern spring seafood)
Ingredients: 560 g Large sea scallops (dry-packed); 300 g Gluten-free linguine (dry); 4 cups (≈536 g) Asparagus spears, trimmed & cut on the diagonal into 1–1.5" pieces; 12 tbsp (≈180 ml) Fresh basil & baby spinach pesto (homemade or store-bought); 2 cloves (≈1 tsp) Garlic, minced; 4 tbsp (60 ml) Extra-virgin olive oil; 1.5 tbsp (for pasta water); plus seasoning Kosher salt (for pasta water) + more to taste; 1 medium Lemon, zested (and wedges to serve)

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