Pea Pesto Pasta with Brown Butter Scallops Recipe

Why You’ll Love This Recipe

I love this recipe because it feels restaurant-worthy while still being manageable for a weeknight or special dinner. The pea pesto comes together quickly in a food processor, and the scallops need only a few minutes in a hot skillet.

I also like the balance of flavors. The peas bring natural sweetness, lemon adds brightness, Parmesan gives me savory depth, and brown butter adds a toasted, nutty richness. The scallops make the pasta feel special without requiring a long cooking time.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Pea Pesto

• Green peas, fresh or frozen
• Fresh basil leaves
• Freshly grated Parmesan cheese
• Garlic cloves
• Fresh lemon juice
• Lemon zest
• Extra-virgin olive oil
• Pine nuts or walnuts
• Salt
• Freshly ground black pepper

For the Pasta

• Linguine, spaghetti, or fettuccine
• Salt, for the pasta water
• Reserved pasta cooking water
• Grated Parmesan, for serving
• Fresh basil, for serving

For the Brown Butter Scallops

• Large sea scallops
• Unsalted butter
• Olive oil
• Salt
• Freshly ground black pepper
• Fresh lemon juice

Directions

1. I bring a large pot of generously salted water to a boil. I add the pasta and cook it until al dente according to the package directions.
2. Before draining the pasta, I reserve about 1 cup of the pasta cooking water. I drain the pasta and set it aside.
3. To make the pea pesto, I add the peas, basil, Parmesan, garlic, lemon juice, lemon zest, and pine nuts or walnuts to a food processor.
4. I pulse the ingredients several times until finely chopped. With the food processor running, I slowly drizzle in the olive oil and blend until the pesto reaches the consistency I like.
5. I season my pea pesto with salt and freshly ground black pepper. If it’s especially thick, I add a tablespoon or two of pasta water.
6. I transfer the warm pasta to a large skillet or mixing bowl and add the pea pesto. I toss everything together, gradually adding reserved pasta water until the pesto creates a silky sauce that coats the noodles.
7. For the scallops, I pat them very dry with paper towels. I season both sides with salt and black pepper.
8. I heat the olive oil in a large skillet over medium-high heat. Once the skillet is hot, I arrange the scallops in a single layer, making sure they have plenty of space between them.
9. I sear the scallops without moving them for about 2 minutes, or until the bottoms develop a deep golden crust. I turn them and cook the second side for another 1–2 minutes.
10. I reduce the heat slightly and add the butter. As it melts, I gently swirl the skillet until the butter becomes golden brown and develops a nutty aroma.
11. I spoon the brown butter over the scallops for about 30 seconds, then finish them with a squeeze of fresh lemon juice.
12. I divide the pea pesto pasta between serving plates and arrange the brown butter scallops on top. I spoon a little of the browned butter from the skillet over each serving.
13. I finish my pasta with additional Parmesan, fresh basil, lemon zest, and black pepper before serving.

Servings and Timing

I usually prepare this recipe for 4 people.

• Prep time: 15 minutes
• Cook time: 25 minutes
• Total time: about 40 minutes
• Servings: 4

Variations

For a creamier pea pesto, I add a spoonful of ricotta or mascarpone while blending. I find this gives the sauce a softer, richer texture without overwhelming the peas.

When I want extra vegetables, I add asparagus, spinach, zucchini, or additional peas to the pasta. I usually sauté the vegetables separately and toss them in just before serving.

For a nut-free version, I leave the pine nuts or walnuts out of the pesto. I can add a little extra Parmesan to give the sauce more body.

If scallops aren’t available, I replace them with shrimp. I sauté the shrimp in butter and olive oil, then finish them with lemon in the same way.

For a vegetarian version, I leave out the scallops and top the pasta with roasted vegetables, crispy mushrooms, or additional Parmesan.

I can also add a pinch of red pepper flakes to the pesto or finished pasta when I want a subtle spicy contrast to the sweet peas and scallops.

Storage/Reheating

I think Pea Pesto Pasta with Brown Butter Scallops tastes best immediately after cooking, particularly because freshly seared scallops have their best texture straight from the skillet.

If I have leftovers, I store them in an airtight container in the refrigerator for up to 2 days. When possible, I keep the scallops separate from the pasta.

To reheat the pasta, I place it in a skillet over low heat with a splash of water or broth. I stir gently until the sauce loosens and the pasta is warmed through.

For the scallops, I warm them very briefly in a skillet over low heat. I avoid cooking them for too long because reheated scallops can quickly become firm and rubbery.

I can prepare the pea pesto separately ahead of time and refrigerate it in an airtight container for several days. I add a thin layer of olive oil over the surface to help preserve its fresh color.

FAQs

Can I use frozen peas for Pea Pesto Pasta?

Yes. I often use frozen peas because they’re convenient and naturally sweet. I thaw them or briefly blanch them before making the pesto, then drain them thoroughly before adding them to my food processor.

How do I get a golden crust on scallops?

I pat my scallops extremely dry before seasoning them and make sure my skillet is properly heated. I also avoid overcrowding the pan and leave the scallops untouched for the first couple of minutes so they can develop a golden crust.

How do I know when brown butter is ready?

I watch the butter closely as it foams and the milk solids begin turning golden brown. Once I notice a nutty aroma and small browned bits at the bottom of the skillet, I know my brown butter is ready. I avoid taking it too far because it can quickly burn.

Can I make the pea pesto ahead of time?

Yes. I can prepare the pea pesto ahead and refrigerate it in an airtight container. When I’m ready to serve, I loosen it with reserved pasta water and toss it with freshly cooked pasta.

What can I serve with Pea Pesto Pasta and Scallops?

I like serving this pasta with a simple arugula salad, roasted asparagus, garlic bread, or lightly roasted vegetables. Since the pasta and brown butter scallops are already rich, I usually choose a fresh and simple side dish.

Conclusion

Pea Pesto Pasta with Brown Butter Scallops is a dish I turn to when I want something fresh, colorful, and elegant without spending hours in the kitchen. The vibrant pea pesto gives me sweetness and freshness, while Parmesan, lemon, and basil add plenty of savory and bright flavor.

Pea Pesto Pasta with Brown Butter Scallops Recipe

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An elegant seafood pasta featuring tender noodles coated in vibrant pea and basil pesto, topped with golden seared scallops and nutty brown butter. Lemon and Parmesan balance the richness with bright, savory flavor.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 4 servings
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian
• Diet: Low Salt

Ingredients

• Green peas, fresh or frozen
• Fresh basil leaves
• Freshly grated Parmesan cheese
• Garlic cloves
• Fresh lemon juice
• Lemon zest
• Extra-virgin olive oil
• Pine nuts or walnuts
• Salt
• Freshly ground black pepper
• Linguine, spaghetti, or fettuccine
• Salt, for the pasta water
• Reserved pasta cooking water
• Grated Parmesan, for serving
• Fresh basil, for serving
• Large sea scallops
• Unsalted butter
• Olive oil
• Salt
• Freshly ground black pepper
• Fresh lemon juice

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Instructions

1. Bring a large pot of generously salted water to a boil. Add the pasta and cook until al dente according to the package directions.
2. Reserve about 1 cup of pasta cooking water, then drain the pasta and set it aside.
3. For the pea pesto, add the peas, basil, Parmesan, garlic, lemon juice, lemon zest, and pine nuts or walnuts to a food processor.
4. Pulse until finely chopped. With the food processor running, slowly drizzle in the extra-virgin olive oil and blend until the pesto reaches the desired consistency.
5. Season the pea pesto with salt and black pepper. If it is especially thick, blend in 1–2 tablespoons of reserved pasta water.
6. Transfer the warm pasta to a large skillet or mixing bowl and add the pea pesto. Toss together, gradually adding reserved pasta water until a silky sauce coats the noodles.
7. Pat the scallops very dry with paper towels and season both sides with salt and black pepper.
8. Heat olive oil in a large skillet over medium-high heat. Once hot, arrange the scallops in a single layer with space between them.
9. Sear without moving for about 2 minutes, until the bottoms develop a deep golden crust. Turn and cook the second side for another 1–2 minutes.
10. Reduce the heat slightly and add the butter. Gently swirl the skillet as the butter melts, foams, and becomes golden brown with a nutty aroma.
11. Spoon the brown butter over the scallops for about 30 seconds, then finish with a squeeze of fresh lemon juice.
12. Divide the pea pesto pasta among serving plates and arrange the brown butter scallops on top. Spoon a little browned butter over each serving.
13. Finish with additional Parmesan, fresh basil, lemon zest, and freshly ground black pepper before serving.

Notes

• For creamier pea pesto, blend in a spoonful of ricotta or mascarpone.
• Asparagus, spinach, zucchini, or additional peas can be sautéed and tossed into the pasta.
• For a nut-free pesto, omit the pine nuts or walnuts and add a little extra Parmesan if desired.
• Shrimp can replace the scallops and can be sautéed with butter, olive oil, and lemon.
• For a vegetarian variation, omit the scallops and serve with roasted vegetables, crispy mushrooms, or additional Parmesan.
• Add red pepper flakes to the pesto or finished pasta for subtle heat.
• Pat scallops thoroughly dry and avoid overcrowding the skillet to encourage a deep golden crust.
• Store leftovers in an airtight container in the refrigerator for up to 2 days, preferably keeping the scallops separate from the pasta.
• Reheat the pasta gently with a splash of water or broth and warm the scallops only briefly over low heat to avoid overcooking.
• Pea pesto can be prepared ahead and refrigerated for several days with a thin layer of olive oil over the surface.

Nutrition

• Serving Size: 1 serving
• Calories: 680 kcal
• Sugar: 6 g
• Sodium: 590 mg
• Fat: 34 g
• Saturated Fat: 12 g
• Unsaturated Fat: 20 g
• Trans Fat: 0 g
• Carbohydrates: 65 g
• Fiber: 7 g
• Protein: 32 g
• Cholesterol: 85 mg