For the arugula pesto: 100 g fresh arugula 50 g grated Parmesan cheese 30 g pine nuts 1 clove of garlic 80 ml extra-virgin olive oil Salt and pepper to taste

1 tablespoon lemon juice (optional, for a touch of freshness) For the pasta and shrimp: 320 g spaghetti 300 g shelled and cleaned shrimp 2 tablespoons extra-virgin olive oil 1 clove of garlic Salt and pepper to taste Chili pepper (optional, to taste) Chopped fresh parsley (for garnish)

Preparation of arugula pesto: Prepare the ingredients: Wash and dry the arugula well. Peel the garlic.Blend the pesto: In a food processor or blender, place the arugula, pine nuts, Parmesan cheese, garlic, and a pinch of salt and pepper. Start blending the ingredients, adding the extra-virgin olive oil in a drizzle, until smooth and creamy. If desired, add lemon juice for a fresher taste. Adjust the flavor: Taste the pesto and adjust the salt and pepper if necessary. If the consistency is too thick, you can add a little more olive oil or a tablespoon of cold water. Preparing the spaghetti and shrimp: Cook the pasta: Bring a large pot of salted water to a boil and cook the spaghetti al dente according to the instructions on the package. Drain the pasta, keeping a cup of the cooking water aside. Cook the shrimp: While the pasta is cooking, heat 2 tablespoons of extra-virgin olive oil in a large skillet over medium heat. Add the minced garlic and, if using, the chili pepper. Cook for about 1 minute until the garlic is fragrant but not burnt. Add the shrimp: Add the shrimp to the skillet and cook for 2 to 3 minutes, or until they turn pink and opaque. Season with a pinch of salt and pepper. Dish composition: Combine the pasta and pesto: Add the cooked spaghetti to the skillet with the shrimp. Pour the arugula pesto over the pasta and mix well to combine all the ingredients. If the sauce is too thick, add a little of the pasta cooking water to thin it to the desired consistency. Serve: Divide the spaghetti with arugula pesto and shrimp among plates. Garnish with fresh chopped parsley and, if desired, a sprinkling of Parmesan cheese.

Enjoy!

For the Scallops: 12 fresh scallops (about 3 per person) 2 tablespoons extra-virgin olive oil 1 knob of butter Salt to taste Black pepper to taste Juice of half a lemon (optional) For the Pea and Mint Puree: 300 g fresh or frozen peas 10-15 fresh mint leaves 1 tablespoon extra-virgin olive oil 50 ml vegetable stock or water Salt to taste Black pepper to taste

Preparation of Pea and Mint Puree: Cook Peas: Bring a pot of lightly salted water to a boil. Add the peas and cook them for about 3-5 minutes if fresh, or 5-7 minutes if frozen, until tender. Drain and cool them immediately in ice water to preserve their bright green color. Drain them again.Prepare the Puree: In a blender or mixer, place the cooked peas along with the mint leaves, extra virgin olive oil, vegetable stock (or water), salt and pepper to taste. Blend until smooth and creamy puree. If necessary, add a little more broth or water to adjust the consistency. Transfer the puree to a saucepan and heat over low heat until ready to serve. Preparing the Scallops: Dry the scallops well with paper towels. It is important that they are well dried to get a good sear. Season the scallops with salt and pepper on both sides. Blanch the Scallops: In a large skillet, heat extra virgin olive oil over medium-high heat. When the oil is hot (but not smoking), add the scallops, leaving space between them. Cook for about 1 to 2 minutes per side, or until the scallops are golden brown and slightly crispy. Do not turn them more than once per side to avoid ruining their texture. Add the Butter: During the last minute of cooking, add the knob of butter to the pan. When the butter has melted, tilt the pan slightly and use a spoon to drizzle the scallops with the melted butter. This will give the scallops a rich flavor and a glossy finish. Optional: Add a little lemon juice to the scallops for a touch of acidity, if desired. Assembly and Presentation: Serving: Place a generous spoonful of pea and mint puree in the center of each serving dish. Gently lay 3 blanched scallops on top of the puree on each plate. Decorate: Decorate with a few fresh mint leaves and a drizzle of extra virgin olive oil, if desired. Serve immediately to best enjoy the combination of flavors and textures.

Enjoy!