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1
Bring a pot of salted water to a boil.
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2
Tear the pasta into 1-inch pieces.
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3
Drizzle a little olive oil into the water and add the pasta.
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4
Cook until tender, about 4 to 6 minutes.
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5
Remove from the water and drain.
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6
In a mixing bowl, toss the pasta with a tablespoon of the olive oil.
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7
Season with salt and pepper.
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8
Set aside.
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9
In the cup of an electric blender, combine the basil, nuts, garlic and cheese.
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10
Blend thoroughly.
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11
Season with salt and pepper.
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12
With the blender running, slowly drizzle in 1 cup of the oil.
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13
The mixture will be thick.
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14
Season with salt and pepper.
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15
Set aside.
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16
Preheat the grill.
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17
Season the scallops with a tablespoon of the olive oil, salt and pepper.
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18
Place the scallops on the grill and cook for 2 to 3 minutes on each side or until the scallops are firm to the touch.
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19
In a saute pan, over medium heat, add the remaining tablespoon of the oil.
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20
When the oil is hot, add the tomatoes.
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21
Season with salt and pepper.
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22
Saute for 2 minutes.
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23
Add the asparagus and mushrooms.
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24
Season with salt and pepper.
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25
Continue to saute for 3 to 4 minutes or until the mushrooms are wilted.
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26
In a large mixing bowl, toss the pasta with the vegetables and pesto.
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27
Mix well.
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28
Add the cheese and mix well.
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29
Readjust the seasonings if needed.
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30
Mound the pasta in the center of each serving plate.
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31
Lay the scallops over the pasta.
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32
Garnish with parsley.
