Basil and asparagus pair beautifully with fresh seafood for this lovely spring dish.
Cellentani with Basil Pesto, Asparagus and Seafood
20 pounds Barilla Cellentani pasta
12½ ounces fresh basil
1 pound garlic
2 pounds pine nuts
As needed salt
As needed freshly ground black pepper
2 pounds grated parmesan cheese
5 cups extra-virgin olive oil
20 pounds cut into 2-inch diagonal pieces asparagus
10 pounds peeled and deveined shrimp (green/headed) 21-25 count
10 pounds bay scallops