Garganelli Pasta with Scallops, Tomatoes and Green Beans

Serve as a first course. This recipe serves 4 and is ready in 15 minutes.

Serve as a first course. This recipe serves 4 and is ready in 15 minutes.

Ingredients

Ingredient Preparation

  • 2  Ounces  Chopped Scallops
  • 4.2  Ounces  Green Beans
  • 3.5  Ounces  Cherry Tomatoes
  • 1  Pinch of  Basil

Add Ingredients

  • 10  Ounces  Garganelli Pasta
  • Medium Shallot
  • 1  Dash of  White Wine
  • 1  Ounce  Olive oil
  • 1  Dash of  Salt
  • 1  Dash of  Pepper

Saute and Serve

  • 1.75  Ecodoses of Vegetable Broth

Directions

Ingredient Preparation

Chop the scallops into small squares (about half a centimeter on each side), cut the cherry tomatoes in half, the green beans into cubes and the basil into thin strips (julienne).

Add Ingredients

Then finely mince the shallot and brown in the pot with olive oil. Add the scallops, a dash of white wine, salt and pepper. Finally, add the green beans, tomatoes and Garganelli pasta.

Saute and Serve

Sauté everything together and add boiling vegetable broth at the end. Cover the pot and cook for 8 minutes, starting from when the pot whistles.

Pasta Shopping Tip

Italian food is about simplicity and letting the ingredients shine. So make sure you get ingredients that are great quality and flavor. Farmers markets and specialty stores will have great produce and products. Just be sure to have some great olive oil.

Pasta Cooking Tip

Unlike other highly regarded cuisines, Italian cooking is usually simple to make with many dishes having only 4 to 8 ingredients.Italian cooks rely chiefly on the quality of the ingredients rather than on elaborate preparation.

Pasta Wine Pairing

Sweet chenin blanc, muscat, or amontillado sherry with nut-based desserts; sauternes or sweet German wines with pound cake, cheesecake, and other mildly sweet desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines with sweeter desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines, port, madeira, late-harvest zinfandel, or cabernet sauvignon or cabernet franc with chocolate desserts.