Seafood Pasta with Pesto Sauce
Overview
Spaghetti, also known as spaghetti, is the Western food closest to Chinese people's eating habits and the most acceptable. Regarding the origin of pasta, some say it originated from ancient Rome, while others say it was brought to Europe from China by Marco Polo. The flour used in pasta is different from the flour we use in China. It uses a type of hard dulin wheat, so it won’t burn after being cooked for a long time. Authentic raw materials are an important reason why pasta has a good taste. In addition to the ingredients mentioned above, the sauce for mixing pasta is also very important. Pasta sauces can generally be divided into four basic sauces, namely red sauce (TomatoSauce), green sauce (PestoSauce), white sauce (CreamSauce) and black sauce (Squid-InkSauce). Green sauce tastes very refreshing, and the rich vanilla flavor will give you a different feeling. It is similar to the way of eating noodles in China. Make more sauce at a time, put it in the crisper, and cook some noodles and mix it next time.
Tags
Ingredients
Steps
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In another pot of boiling water, cook the pasta (8 to 10 minutes)
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Just make the pasta completely elastic and soft
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Melt the butter, fry the fresh scallops until the scallops turn a little brown, turn over, and serve
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Put vegetables in the pot, first add onions, king oyster mushrooms and finally asparagus (if you add asparagus too early, it will turn yellow) stir-fry for 3 minutes and set aside
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In another pot of boiling water, cook the pasta (8 to 10 minutes)
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Just make the pasta completely elastic and soft
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Put the seafood and vegetables into the pot together, add the pasta, add the pesto, and stir-fry evenly
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Add cream
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Serve on a plate, sprinkle with cheese powder and enjoy the fragrant pesto seafood pasta
