Well hello there folks. Thanks for stopping by today and do I ever have a wonderful creation for you!. It began with a simple pasta concoction earlier this week using my new spice crush…Urfa Biber (I haven’t yet found a local source but this company provided a very good online service – click here)…it’s a Turkish spice that offers a wonderful hit of heat without all the fire. On a 1-10 heat scale it measures in at about 4. The dish is very tasty without it but the addition adds another wonderful layer not to be missed.
My first recipe included some leftover chicken which was very good but not as WOW as I would have liked. Don’t get me wrong. The lemon, chick peas and pasta combination was really tasty but I got to thinking that it could level up a bit.
The base recipe as you will see is super easy to toss together. A couple of minutes of sauce simmering and frozen peas thrown in with the pasta cooking made it such a quick flavourful dish all on it’s own. The chicken paired so well with the lemon but what if I added some fresh seafood instead? And what if I added a crispy crusty Parmesan topping?
I tried to cut down on the number of pans used too. The sauce was made in a saucepan then set aside. In the same pot I cooked the pasta and peas, then threw the sauce back in. The same dish that housed the reserved sauce was used to toss the crumb topping. And if the pan that now holds the pasta mixture is oven proof, you’ve will have used just two cooking pots.
I also made this a third time with the Omnia stove top oven in mind which made three cooking pots but this is so worth a little extra wash-up. And if you should have leftovers, the Omnia can store them all ready for a little stove top reheating.
The results..oh my….well you will see…nom-a-nom-nummy good!
Super Yummy Lemony Pasta with Chick Peas and Scallops
- 1/2 Pound Spaghetti, fettucini, or tagliatelle Or enough to serve 4, about 2-3 inch bundle
- 2/3 Cups Frozen peas
- 1/2 Cup Bread crumbs
- 1/2 Tbsp Grated parmesan cheese
- 1 Tbsp Olive oil
- 1/4 Cup Olive oil
- 2 Cloves Garlic Smashed
- 3 Tbsp Fresh lemon juice
- 1 15 oz can Chick peas Drained
- 1 Tbsp Urfa Biber
- 1 Tsp Crushed chilis
- 2 Tbsp Preserved lemon Chopped
- 1/2 Cup White wine
- 3 Tbsp Butter
- 1 Cup Chicken broth
- 12 Scallops If large cut in four
- Extra Parmesan and chopped parsley for serving
- Cook pasta according to directions. Adding the frozen peas at the same time will cut down on extra pans. Drain pasta and set aside
- Combine crumbs, Parmesan and olive oil in small bowl and set aside.
- In an oven proof pan (if using conventional oven method) gently saute garlic in 1/4 cup olive oil. Add seasonings and chick peas and simmer for 2-3 minutes. Deglaze with white wine. Add chicken broth and butter and simmer for another 2-3 minutes
- Add pasta and peas to the sauce, stiring to combine. If using a conventional oven, add scallops to pasta nestling them down into the mixture, sprinkle with crumb topping and cook in pre-heat 375 ° oven until scallops are cooked through and topping is lightly browned.
- For Omnia oven users, transfer pasta mixture to baking pan, nestle the scallops down into pasta, sprinkle with crumb topping, cover and cook on pre-heated base plate for 15-20 minutes until scallops are cooked through and topping is lightly browned.