Gluten-Free Chickpea Cavatelli with Scallops

Tender gluten-free chickpea cavatelli coated in vibrant Broccolini pesto, paired with crisp asparagus and perfectly seared scallops, finished with fresh watercress for an elegant, seafood-forward meal.

Recipe Information

Total Time:

Yield:

6 servings

Ingredients

Gluten-Free Pasta

1½ cups chickpea flour, plus additional for dusting

¼ cup tapioca flour

¼ cup white rice flour

½ teaspoon coarse kosher salt, plus additional for pasta water

3 large eggs, at room temperature

2 tablespoons olive oil

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Broccolini Pesto

4 stalks Broccolini, trimmed

2 cups tightly packed fresh basil

2 tablespoons pine nuts, toasted

1 tablespoon lemon zest

2 tablespoons fresh lemon juice

1 clove garlic

½ teaspoon coarse-ground

black pepper

¼ teaspoon coarse kosher salt

½ cup olive oil

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Asparagus and Scallops

1 bunch asparagus tips (about 6 ounces)

12 sea scallops

½ tsp. coarse kosher salt, plus additional to taste

¼ teaspoon coarse-ground black pepper, plus additional to taste

2 tablespoons salted butter

¼ cup heavy whipping cream

Fresh watercress, for garnish

Directions

For gluten-free pasta, on a clean work surface, stir together in bowl 1½ cups chickpea flour, tapioca flour, rice flour and ½ teaspoon salt with a fork. Form mixture into a mound; make a well in center of mound. Add eggs to well.
Using fork, slowly mix some of the flour mixture into the eggs, pulling from the inner edge of the well. Continue gradually mixing in the flour mixture into the well until a shaggy dough forms.
On a lightly floured surface, knead dough for 10 to 12 minutes or until smooth and dough springs back when lightly touched. Flatten dough into a 4-inch square. Wrap dough in plastic wrap; let rest at room temperature for 1 hour.
Line a baking sheet with parchment paper and generously sprinkle with chickpea flour; set aside.
Cut dough into 6 pieces; cover each dough piece with plastic wrap. Roll one portion into a rope, about ⅓ inch in diameter. Cut the rope into ¾-inch-long pieces. Using the flat side of the tip of a butter knife, press down in the center of each piece, beginning at the top and moving down towards the bottom, dragging the tip of the knife towards you and causing the pasta to curl. Transfer shaped pasta to prepared baking sheet; lightly cover with a clean kitchen towel.
For pesto, cut large stalks of Broccolini lengthwise in half. Bring a large saucepan of water to boil. Add Broccolini. Cook, uncovered, for 2 to 3 minutes or until crisp-tender; drain. Transfer to a bowl of ice water to quickly cool; drain well. Pat dry with paper towels.
In a food processor or blender, place Broccolini, basil, pine nuts, lemon zest and juice, garlic, pepper and salt; cover. With processor or blender running, drizzle in oil and process or blend until smooth; set aside.
To cook pasta, fill a pasta pot with 3 quarts of water; bring to boil over high heat. Generously salt the water. Add pasta into the boiling water. Quickly return to boiling. Boil, uncovered, for 10 to 12 minutes or until al dente, stirring occasionally. Quickly drain; toss with olive oil to prevent pasta from sticking together.
Meanwhile, for the asparagus, bring a large saucepan of water to boil. Add asparagus tips. Cook, uncovered, for 3 minutes or until crisp-tender; drain and set aside.
For scallops, pat scallops dry with paper towels. Season with ½ teaspoon salt and ¼ teaspoon pepper. Heat butter in a large heavy skillet over medium-high heat. Add scallops and cook for 3 to 4 minutes or until scallops are golden and reach 145°F, turning halfway through. Remove from skillet and set aside. Add asparagus to skillet and cook for 2 to 3 minutes or until slightly crisp; remove from skillet and set aside.
In the large saucepan, heat cream to a simmer. Simmer, uncovered, for 2 to 3 minutes or until slightly thickened, stirring constantly. Remove from heat and whisk in pesto. Remove and set aside half of the pesto mixture for serving. Add cooked pasta and asparagus to remaining pesto mixture in saucepan; gently toss to coat.
To serve, transfer pasta mixture to 6 serving plates. Top with scallops. Garnish with watercress, if desired. Serve with reserved pesto mixture. Season to taste with additional salt and pepper.