Umm, YUM! I had to make this twice because I forgot to take a picture. Darn!

It’s so simple, yet so lovely and definitely counts as gourmet.

I would suggest making the whole pesto recipe and freezing the remaining pesto in ice cube trays. Then, take them out, wrap them in wax paper and store in a sealed plastic bag. The wax paper keeps the cubes from getting frosty. Just defrost when you’re ready to make this recipe again!

Start by boiling 4-8 cups of water, depending on number of servings. Once water comes to a boil, add linguine. Boil until al dente, about 8-12 minutes.

PESTO:

2-3 tbsp Pine nuts
2 tsp minced garlic
3 tbsp extra-virgin olive oil
4 cups basil leaves
1/2 cup grated parmesan cheese
pinch of salt

1. With food processor running, drop pine nuts and garlic in and process until minced.
2. Add oil and pulse three times.
3. Add basil, cheese and salt – process until finely minced. Scrape the sides to get all the goodness!

SHRIMP & SCALLOPS:

1. In a small saucepans, heat 1 tbsp olive oil.
2. Add shrimp (4-6/person). Season with a sprinkle garlic salt and lemon pepper (about 1 tsp each). Cook for 2 minutes.
3. Add scallops.
4. Cook all for an additional 5 minutes, stirring occasionally to cook through evenly.

Toss together scallops, shrimp, linguine and pesto (about 1 tbsp/person) and ENJOY!