Beaumont Kitchen’s Seafood Spaghettoni

Serves 6

Beaumont Pesto Ingredients
5 bunches basil, picked from stems
¾ lbs Parmigiano-Reggiano, grated
2 tbsp pine nuts, lightly toasted
2 cloves garlic, roughly chopped
2 lemons, zested
1 ¼ cups extra virgin olive oil

Method

1. Add all ingredients to a blender, except for the olive oil.
2. Begin to purée the mix while gradually adding the oil in.
3. Once mixed, add a little salt to taste. Parm is salty, so watch out!

Seafood Spaghettoni Ingredients
1 lbs dry spaghettoni or spaghetti
2 tbsp vegetable oil
¾ lbs large shelled shrimps
¾ lbs bay scallops
½ l white wine
Parmigiano-Reggiano to finish

Method

1. In a large pot, bring salted water to a boil. Make sure that the water tastes like the sea.
2. Cook the pasta to al dente (8-9 minutes).
3. In a separate sauté pan, heat the vegetable oil and then sauté the seafood for 2-3 minutes over medium-high heat.
4. Add the white wine and reduce by half.
5. Add six tablespoons of the Beaumont pesto to the seafood and then the pasta.
6. Dish out into six bowls and grate parm on top to taste!