Pea Pesto Pasta with Brown Butter Scallops

Pea Pesto Pasta with Brown Butter Scallops has been one of those recipes that sneaks into my weeknight rotation when I want something that feels special but does not require a full evening in the kitchen.

I first made Pea Pesto Pasta with Brown Butter Scallops after a spring farmers market run, balancing a bag of bright arugula with a container of sweet peas. I remember standing at my countertop, the lemon scent bright in the air, thinking about how to make a pesto that felt lighter and fresher than the classic basil and pine nut version. The idea of folding in creamy ricotta cheese came to me, and once I tossed the pesto with hot pasta, the silky texture made us pause between bites. Then I seared the scallops in nutty brown butter, and that caramelized crust with a whisper of toasty aroma turned a simple bowl into something restaurant worthy.

There is something comforting in the contrast here, the herbaceous, cool green sauce against warm, slightly crisp scallops. We ate it at the table with sunlight sliding across our plates and I kept thinking how adaptable it is, whether you want a quick weeknight dinner or a dish to bring to friends. It also makes a fantastic leftover for lunch, the texture holding up nicely when reheated carefully.

Ingredients Overview for Pea Pesto Pasta with Brown Butter Scallops

These ingredients are built around two key players: a vibrant, dairy enriched pesto and sweet seared scallops. The pesto balances peppery arugula with bright citrus and creamy ricotta cheese, while the small amount of Parmesan-Reggiano and olive oil bring savory depth and silky texture. The angel hair pasta acts as a delicate canvas, and a touch of pasta water helps the sauce cling beautifully. Finally, the fat used for searing, whether ghee or butter, creates those toasty brown butter notes that make the dish sing.

• 3 tablespoons olive oil: Drizzle olive oil to provide a silky base for the pesto and to help emulsify the sauce, adding fruity richness and mouthfeel to the pasta.
• 1 1/4 cup arugula: Pack arugula tightly and pulse with other greens to contribute a peppery, slightly bitter note that balances the richness of cheese and butter.
• 1/4 cup fresh basil: Chop basil finely to lend a sweet, aromatic freshness and classic pesto flavor that brightens the dish and complements the peas and lemon.
• 1/2 cup frozen sweet peas, thawed (I simply rinsed them under cool water for a minute or so): Rinse thawed sweet peas and incorporate them for natural sweetness, vibrant color, and a tender texture that forms the bulk of the pesto.
• Zest from 1/2 lemon: Microplane lemon zest to add concentrated citrus oils that lift flavors and introduce a bright, aromatic accent to the sauce.
• Juice from 1 lemon: Squeeze lemon juice to provide acidity that brightens the pesto, balances richness, and enhances the scallops' delicate sweetness.
• 1/2 cup ricotta cheese: Spoon ricotta cheese into the blend to create a creamy, slightly tangy body for the pesto, lending smoothness and coating the pasta.
• 1/4 cup grated Parmesan-Reggiano: Grate Parmesan–Reggiano finely and fold into the pesto for savory umami depth, salty complexity, and a pleasingly granular texture.
• 1/4 teaspoon crushed red pepper: Sprinkle crushed red pepper to introduce gentle heat and a spicy counterpoint that enhances the dish without overpowering delicate flavors.
• Kosher salt: Season with kosher salt during pesto preparation to build and balance flavors, drawing out sweetness from peas and brightness from herbs.
• Kosher salt: Season with kosher salt again when cooking pasta and scallops to ensure each component is properly salted and flavorful.
• 1 pound angel hair pasta, or other pasta of choice: Boil angel hair pasta until al dente to provide a delicate, tender vehicle for the pea pesto, allowing the sauce to cling and disperse evenly.
• 2 tablespoons ghee or butter: Melt ghee or butter and brown it slightly to develop nutty, toasty notes that will be used for searing scallops and enriching the final dish.
• 1 pound scallops, thawed and dried well with a paper towel: Pat scallops dry and sear them in hot fat to achieve a caramelized crust and sweet, tender interior that complements the pesto and pasta.

How to Assemble Pea Pesto Pasta with Brown Butter Scallops

This is a hands on recipe where timing matters, but each component is straightforward. I like to make the pesto first, then cook the pasta, and finally sear the scallops so everything finishes hot. Read each step slowly and have your mise en place ready to keep the flow steady.

1. To a blender or food processor, add the olive oil, arugula, peas, zest, lemon juice, ricotta, parmesan, crushed red pepper and a few pinches of salt. Pulse until the pesto is smooth, scraping down the sides as needed. Give it a taste and adjust the salt to taste. Set aside.: The aroma at this stage is herbaceous and bright, with the citrus oils from the lemon zest lifting the arugula and basil . As the blades chop, you will hear a steady, hummed sound and see the mixture transform from leafy pieces to a glossy, cohesive sauce. The creamy ricotta cheese softens the texture, turning the pesto toward silkiness rather than grainy paste, and the Parmesan–Reggiano adds savory depth. Pause to scrape the sides often so no pockets of unblended leaves remain, and taste for salt and brightness. If it tastes flat, add a touch more lemon juice or salt incrementally. A common mistake here is overprocessing until the pesto becomes too watery or warm, which dulls the color and vibrancy, so pulse in short bursts and keep the motor cool by pausing occasionally.
2. Bring a medium pot of salted water to a boil. Cook the angel hair pasta per the package’s instructions (mine said about 6 minutes). Reserve about a 1/2 cup of pasta water (you can eyeball this measurement). Immediately return the pasta to the pot. Add the pesto and toss until evenly coated. If needed, add a splash or two of pasta water.: The pot will sing as it reaches a rolling boil, and salted water is critical because it seasons the angel hair pasta from the inside out. Watch the pasta closely, since angel hair pasta cooks very quickly and goes from al dente to mush in moments. When you lift a strand, it should show a slight firm center, and the surface will glisten with starch. Reserving that pale, starchy pasta water is a chef trick, since those suspended starches help the pesto bind to the noodles, giving a silky, clinging sauce. Toss vigorously to marry the pesto and pasta, adding tiny amounts of water to loosen or thicken the consistency. Avoid rinsing the pasta, which washes away the starch that helps the sauce adhere.
3. Meanwhile, in a small skillet, set over medium-high heat, add the ghee or butter. When hot, add the scallops and sprinkle them with a few pinches of salt. Cook for 3 to 4 at a time, as to not crowd the pan. Cook on the first side for about 30 seconds to 40 seconds; flip and cook on the opposite side for about 30 seconds. Repeat until you’ve worked your way through all of the scallops.: As the ghee or butter melts and heats, watch for a foaming then a settling where the milk solids begin to brown and emit a toasted, nutty scent that signals brown butter. Carefully add the scallops , and you should hear a bright, high sizzle as they hit the pan, indicating proper heat for searing. They will develop a golden to deep amber crust in those short bursts, and the contrast between the toasty exterior and the tender, opaque center is key. Work in small batches so the pan temperature does not drop, otherwise the scallops steam and fail to brown. A typical error is overcrowding, which leads to pale, rubbery results; give them space and keep a close eye on the color and smell of the butter to avoid burning it.
4. Divide the pasta and scallops amongst bowls. Garnish with a few sprigs of basil and Parmesan.: At plating, the steam will lift aromatics from the pesto, making the room smell herbaceous and tangy. Arrange the sauced angel hair pasta in shallow bowls, nestling the warm, browned scallops on top so each bite gets a balance of sauce and seared seafood. A final scatter of grated Parmesan–Reggiano adds a salty finish, and a few torn basil leaves refresh the palate with bright green notes. Be mindful not to pile the scallops on top of one another, which can trap steam and soften their crust. If the pesto cooled too much while you seared, toss it briefly over low heat with a splash of reserved pasta water to loosen it before plating.

Helpful Notes about Pea Pesto Pasta with Brown Butter Scallops

This dish benefits from a few practical notes to streamline cooking and elevate the final result. Below I expand on the most useful tips I rely on when making Pea Pesto Pasta with Brown Butter Scallops so you can get consistent success, whether you make it for family dinner or guests.

• Don’t crowd the scallops The note included with the original recipe is crucial, and it bears repeating: give each scallop room so the pan stays hot and you get a crisped exterior. If you put too many in, the temperature drops and they steam. If your skillet feels crowded, use a second pan or do multiple batches; the extra time is worth the texture payoff.
• Make the pesto ahead The pesto stores well in the refrigerator for up to three days in an airtight container, and making it ahead saves precious minutes on a busy evening. Press a piece of plastic directly onto the surface to minimize oxidation and preserve that vibrant green color. When ready, bring it to room temperature so it blends smoothly with hot pasta.
• Use reserved pasta water Save about a 1/2 cup of the starchy cooking water to loosen and bind the pesto to the angel hair pasta. Add it sparingly until the sauce coats the noodles in a silky sheen, rather than watery pools. Too much water will dilute flavor, so add slowly and test the mouthfeel.
• Watch the brown butter closely When you see the solids turn golden and smell that nutty aroma, remove from direct heat or the butter can progress to bitter burnt bits quickly. If the butter gets too dark, start a fresh batch; burned butter will ruin the delicate flavor of the scallops.
• Season incrementally Salt in stages: in the pesto, in the pasta water, and a finishing pinch on the scallops. This layered seasoning approach ensures a balanced final dish without over salting at any single point.

Side Dish Ideas for Pea Pesto Pasta with Brown Butter Scallops

This dish stands beautifully on its own, but pairing it with the right sides elevates the meal further. Below are serving ideas, storage tips, and occasions where this recipe shines. Each list item outlines a complete pairing or serving suggestion so you can tailor the menu to your gathering.

• Light green salad for lunch or spring dinner Combine peppery greens with a simple lemon vinaigrette to echo the pesto’s brightness. This fresh counterpoint keeps the meal light and is especially nice for a midday gathering.
• Crusty bread for soaking up sauce Serve warm slices of crusty bread to sop up any remaining pesto and brown butter, turning the meal into a relaxed, family style dinner. It is an easy addition that almost everyone appreciates.
• Elegant weeknight dinner for two Plate the pasta with a few well spaced scallops and a small side of roasted asparagus or sautéed greens, creating a restaurant feel at home without much fuss. This is ideal for a date night or special occasion at home.
• Meal prep and make ahead tips Keep leftover pesto in an airtight container for up to three days and reheat gently with a splash of reserved pasta water to loosen. Store cooked pasta and scallops separately to maintain texture; reheat the pasta briefly and warm the scallops in a hot skillet for just a minute to revive their surface.
• Seasonal pairings for spring The bright herb and lemon notes make this perfect for spring menus, pairing well with early vegetables like peas, young greens, and asparagus. Consider serving it during Ramadan if you want a nourishing, elevated iftar option that is not overly heavy.
• Casual dinner party Make the pesto ahead and reheat with pasta water while a helper sears the scallops just before guests arrive. This approach allows you to spend more time with visitors while offering a polished plate.

FAQ

Conclusion

What makes this recipe special is the marriage of bright, creamy pea pesto with sweet, caramelized scallops, creating a dish that is both elegant and approachable. I encourage you to give it a try on a night when you want a quick, elevated meal; the pesto can be made ahead and the scallops seared in minutes, delivering a restaurant quality plate at home. Enjoy the fresh herb aromas, the silky sauce clinging to pasta, and the nutty warmth of brown butter that ties the whole dish together. It’s a reliable favorite that performs well whether you are cooking for two or feeding a small crowd.

Pea Pesto Pasta with Brown Butter Scallops

Pea Pesto Pasta with Brown Butter Scallops is a creamy, bright pasta dish featuring herbaceous pesto, sweet peas, and perfectly seared scallops. The angel hair pasta becomes luxuriously coated in a ricotta enriched pesto while brown butter lends a toasty note to the seafood, making it an easy weeknight dinner that feels special and restaurant quality.

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings: 4 servings

Course: Dinner

Cuisine: Italian

Calories: 450

Ingredients Equipment Method Notes

Ingredients

  

• 3 tablespoons olive oil Drizzle olive oil to provide a silky base for the pesto and to help emulsify the sauce, adding fruity richness and mouthfeel to the pasta.
• 1 1/4 cup arugula Pack arugula tightly and pulse with other greens to contribute a peppery, slightly bitter note that balances the richness of cheese and butter.
• 1/4 cup fresh basil Chop basil finely to lend a sweet, aromatic freshness and classic pesto flavor that brightens the dish and complements the peas and lemon.
• 1/2 cup frozen sweet peas, thawed (I simply rinsed them under cool water for a minute or so) Rinse thawed sweet peas and incorporate them for natural sweetness, vibrant color, and a tender texture that forms the bulk of the pesto.
• Zest from 1/2 lemon Microplane lemon zest to add concentrated citrus oils that lift flavors and introduce a bright, aromatic accent to the sauce.
• Juice from 1 lemon Squeeze lemon juice to provide acidity that brightens the pesto, balances richness, and enhances the scallops' delicate sweetness.
• 1/2 cup ricotta cheese Spoon ricotta cheese into the blend to create a creamy, slightly tangy body for the pesto, lending smoothness and coating the pasta.
• 1/4 cup grated Parmesan-Reggiano Grate Parmesan-Reggiano finely and fold into the pesto for savory umami depth, salty complexity, and a pleasingly granular texture.
• 1/4 teaspoon crushed red pepper Sprinkle crushed red pepper to introduce gentle heat and a spicy counterpoint that enhances the dish without overpowering delicate flavors.
• Kosher salt Season with kosher salt during pesto preparation to build and balance flavors, drawing out sweetness from peas and brightness from herbs.
• Kosher salt Season with kosher salt again when cooking pasta and scallops to ensure each component is properly salted and flavorful.
• 1 pound angel hair pasta, or other pasta of choice Boil angel hair pasta until al dente to provide a delicate, tender vehicle for the pea pesto, allowing the sauce to cling and disperse evenly.
• 2 tablespoons ghee or butter Melt ghee or butter and brown it slightly to develop nutty, toasty notes that will be used for searing scallops and enriching the final dish.
• 1 pound scallops, thawed and dried well with a paper towel Pat scallops dry and sear them in hot fat to achieve a caramelized crust and sweet, tender interior that complements the pesto and pasta.

Equipment

• Food processor or blender
• Medium pot
• Small skillet

Method

 

1. To a blender or food processor, add the olive oil, arugula, peas, zest, lemon juice, ricotta, parmesan, crushed red pepper and a few pinches of salt. Pulse until the pesto is smooth, scraping down the sides as needed. Give it a taste and adjust the salt to taste. Set aside.: The aroma at this stage is herbaceous and bright, with the citrus oils from the lemon zest lifting the arugula and basil . As the blades chop, you will hear a steady, hummed sound and see the mixture transform from leafy pieces to a glossy, cohesive sauce. The creamy ricotta cheese softens the texture, turning the pesto toward silkiness rather than grainy paste, and the Parmesan-Reggiano adds savory depth. Pause to scrape the sides often so no pockets of unblended leaves remain, and taste for salt and brightness. If it tastes flat, add a touch more lemon juice or salt incrementally. A common mistake here is overprocessing until the pesto becomes too watery or warm, which dulls the color and vibrancy, so pulse in short bursts and keep the motor cool by pausing occasionally.
2. Bring a medium pot of salted water to a boil. Cook the angel hair pasta per the package’s instructions (mine said about 6 minutes). Reserve about a 1/2 cup of pasta water (you can eyeball this measurement). Immediately return the pasta to the pot. Add the pesto and toss until evenly coated. If needed, add a splash or two of pasta water.: The pot will sing as it reaches a rolling boil, and salted water is critical because it seasons the angel hair pasta from the inside out. Watch the pasta closely, since angel hair pasta cooks very quickly and goes from al dente to mush in moments. When you lift a strand, it should show a slight firm center, and the surface will glisten with starch. Reserving that pale, starchy pasta water is a chef trick, since those suspended starches help the pesto bind to the noodles, giving a silky, clinging sauce. Toss vigorously to marry the pesto and pasta, adding tiny amounts of water to loosen or thicken the consistency. Avoid rinsing the pasta, which washes away the starch that helps the sauce adhere.
3. Meanwhile, in a small skillet, set over medium-high heat, add the ghee or butter. When hot, add the scallops and sprinkle them with a few pinches of salt. Cook for 3 to 4 at a time, as to not crowd the pan. Cook on the first side for about 30 seconds to 40 seconds; flip and cook on the opposite side for about 30 seconds. Repeat until you’ve worked your way through all of the scallops.: As the ghee or butter melts and heats, watch for a foaming then a settling where the milk solids begin to brown and emit a toasted, nutty scent that signals brown butter. Carefully add the scallops , and you should hear a bright, high sizzle as they hit the pan, indicating proper heat for searing. They will develop a golden to deep amber crust in those short bursts, and the contrast between the toasty exterior and the tender, opaque center is key. Work in small batches so the pan temperature does not drop, otherwise the scallops steam and fail to brown. A typical error is overcrowding, which leads to pale, rubbery results; give them space and keep a close eye on the color and smell of the butter to avoid burning it.
4. Divide the pasta and scallops amongst bowls. Garnish with a few sprigs of basil and Parmesan.: At plating, the steam will lift aromatics from the pesto, making the room smell herbaceous and tangy. Arrange the sauced angel hair pasta in shallow bowls, nestling the warm, browned scallops on top so each bite gets a balance of sauce and seared seafood. A final scatter of grated Parmesan-Reggiano adds a salty finish, and a few torn basil leaves refresh the palate with bright green notes. Be mindful not to pile the scallops on top of one another, which can trap steam and soften their crust. If the pesto cooled too much while you seared, toss it briefly over low heat with a splash of reserved pasta water to loosen it before plating.

Notes

• Don’t crowd the scallops The note included with the original recipe is crucial, and it bears repeating: give each scallop room so the pan stays hot and you get a crisped exterior. If you put too many in, the temperature drops and they steam. If your skillet feels crowded, use a second pan or do multiple batches; the extra time is worth the texture payoff.
• Make the pesto ahead The pesto stores well in the refrigerator for up to three days in an airtight container, and making it ahead saves precious minutes on a busy evening. Press a piece of plastic directly onto the surface to minimize oxidation and preserve that vibrant green color. When ready, bring it to room temperature so it blends smoothly with hot pasta.
• Use reserved pasta water Save about a 1/2 cup of the starchy cooking water to loosen and bind the pesto to the angel hair pasta. Add it sparingly until the sauce coats the noodles in a silky sheen, rather than watery pools. Too much water will dilute flavor, so add slowly and test the mouthfeel.
• Watch the brown butter closely When you see the solids turn golden and smell that nutty aroma, remove from direct heat or the butter can progress to bitter burnt bits quickly. If the butter gets too dark, start a fresh batch; burned butter will ruin the delicate flavor of the scallops.
• Season incrementally Salt in stages: in the pesto, in the pasta water, and a finishing pinch on the scallops. This layered seasoning approach ensures a balanced final dish without over salting at any single point.

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Meet Rachel Martinez

I’m all about making the ordinary extraordinary. Give me basic pantry staples pasta, canned tomatoes, dried beans and I’ll show you how to create restaurant-worthy meals without the restaurant prices. I believe everyone deserves to eat well, regardless of budget or skill level. I’m usually the voice asking, “Can we substitute this?” because I know not everyone has specialty stores nearby. Practical, flavorful cooking is my love language.