Ingredients
• 14 oz (400 g) Delverde maniche giganti
• 9 oz (250 g) scallops, diced
• 1 cup (5½ oz or 150 g) asparagus tips
• 4 small zucchini with blossoms, julienned
• 1 shallot, minced
• 1 tab of butter
• fresh ginger, grated
• 6 tbsps extra-virgin olive oil
• 2/5 cup (100 ml) pinot blanc wine
• salt
Preparation
• Heat the olive oil and sauté half the shallot. add the scallops, sauté briefly, then add the wine.
• Transfer to a covered container and keep warm. in the same pan melt the butter and sauté the remaining shallot. Add the asparagus and zucchini, cover and cook for 10 minutes, adding a little hot water if necessary. Just before they are done, add the chopped zucchini blossoms.
• Add the scallops to the vegetables, season with salt and add a little grated ginger. Bring a pot of salted water to a boil and cook the pasta, then toss with the sauce in the frying pan. serve hot.
Preparation time 20 minutes – cooking time 25 minutes – Level of difficulty easy
