Scallop Genovese Pasta

Cut the scallops into 2cm cubes. Remove the tough parts of the asparagus and cut into 3cm lengths. Thinly slice the garlic. Remove the stems from the cherry tomatoes and cut them in half

Boil the spaghetti until it is slightly firm (approximately 4 and a half minutes)

Add olive oil and garlic to a frying pan and once fragrant, add the asparagus and fry over medium heat, then add the scallops and A and increase the heat to high

Add the cherry tomatoes, salt and coarsely ground black pepper

Add the boiled spaghetti to the frying pan, add the spaghetti cooking water (about 50ml), pesto sauce, and cream, and mix well

Place on a plate and drizzle with a generous amount of pesto sauce (not included in the recipe) to finish