Homemade Pasta with Scallops and Asparagus

Average: 5 (4 votes)
(4 votes)
Homemade Pasta with Scallops and Asparagus

Homemade Pasta with Scallops and Asparagus - This pasta fits great in a refined menu.

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Health Score:
64 / 100
1 hr

Healthy, because

Even smarter

Nutritional values

Asparagus are packed with integral nutrients including vitamins, fiber and antioxidants. Combined with the scallops, which are high protein but low in fat, makes this recipe a filling and delicious springtime dinner.

If you don't have time to make your own pasta, you can always buy store-bought.

1 serving contains
(Percentage of daily recommendation)
Calorie520 cal.(25 %)
Protein17 g(17 %)
Fat22 g(19 %)
Carbohydrates54 g(36 %)
Sugar added0 g(0 %)
Roughage3.8 g(13 %)
Vitamin A0.3 mg(38 %)
Vitamin D4.2 μg(21 %)
Vitamin E7.8 mg(65 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.4 mg(36 %)
Niacin5.8 mg(48 %)
Vitamin B₆0.2 mg(14 %)
Folate159 μg(53 %)
Pantothenic acid1.4 mg(23 %)
Biotin11.8 μg(26 %)
Vitamin B₁₂1.3 μg(43 %)
Vitamin C26 mg(27 %)
Potassium602 mg(15 %)
Calcium114 mg(11 %)
Magnesium67 mg(22 %)
Iron5.1 mg(34 %)
Iodine68 μg(34 %)
Zinc2.2 mg(28 %)
Saturated fatty acids4.6 g
Uric acid184 mg
Cholesterol174 mg


1 handful Chervil (About 1 oz)
4 stalks parsley
2 Tbsps olive oil
2 eggs
9 ozs Pastry flour
18 ozs white Asparagus
1 tsp sugar
1 tsp butter
7 fluid ozs dry white wine
5 fluid ozs Soy creamer
8 large Scallop (side muscle removed, ready to cook)
2 Tbsps sunflower oil
How healthy are the main ingredients?
olive oilsugarparsleyeggsaltNutmeg

Preparation steps


For the noodles, rinse the chervil and parsley, pat dry, and remove the leaves. Save a few chervil leaves for garnish. Puree chervil and parsley with olive oil and eggs. Add 1 teaspoon salt, mix in the flour and a small amount of water, and knead to form a firm dough. Wrap in plastic and chill 20 for minutes.


Meanwhile, peel the bottom third of the asparagus, cut off the ends and cut into 1 1/4 inch long pieces. Place the asparagus in a pan of water with sugar, 1 teaspoon salt, and butter. Cover and simmer for 15 minutes over medium heat. Strain through a sieve, saving the resulting broth. 


Combine approximately 3/4 cup of the asparagus broth and the wine in a pot. Boil to reduce by about half. Pour in the soy cream, season with salt and freshly ground nutmeg.


Roll out the dough thinly. Cut with a pastry wheel into squares approximately 4 inches in length. Cook in boiling salted water for 3-4 minutes, until al dente.


Meanwhile, rinse the scallops under cold water and pat dry. Heat oil in a pan and cook scallops over high heat for 2 minutes until browned on both sides. Season with salt.


Remove the noodles from water, drain and distribute in alternating layers with the asparagus pieces on 4 plates.


Mix the sauce until frothy and drizzle over the pasta. Place the scallops on top of the pasta and asparagus and garnish with chervil leaves.


bailey123's picture
The pasta turned out delicious! We used green asparagus instead of white and it turned out really great as well.
Cyndy from EAT SMARTER's picture
Green asparagus is a great idea! Thank you for the feedback!