The Easiest Pasta Ever!

1 12 oz package Spinach Linguine
1 lb. Fresh, peeled & derived shrimp 
6 ounces frozen peas
6 ounces lemon flavored olive oil
1/4 cup lemon juice 
1 tsp dill

In a pot of boiling water, cook pasta, after 1 minute add the shrimp and cook 2 minutes more, now add the frozen peas and cook 1 minute more.
Drain and rinse with cold water.
Place in a serving bowl and toss with leom olive oil, lemon juice and dill.
Season with salt & pepper., serves 4-6

Roasted Tomatoes, Goat Cheese & Spinach Linguine

1 package Pasta Valente Spinach Linguine
4 oz package of fresh goat cheese
20 oz. package of cherry tomatoes
7 cloves of garlic chopped
3/4 cup olive oil
3 TBSP fresh chopped basil
2 TBSP salt
In a baking dish toss tomatoes, olive oil, garlic, basil and 1 TBSP salt. Bake at 375 degrees for about 1 1/2 hours. In a large stock pot add 1 TBSP salt and cook pasta for 3-4 minutes. Drain. Reserving 1 cup of the pasta water. In a large serving bowl, toss hot pasta with goat cheese and baked tomatoes. Use pasta water to stir. Serve immediately. Approximately 4-5 servings.

Seared Scallops with brown butter & Asparagus over Garlic Parsley Fettuccine.

1 package of pasta
1.25 lb scallops
1 stick of butter
1 lb asparagus
Cook pasta 3-4 minutes, drain. In a saucepan steam asparagus and set aside. Melt butter in a large saute pan and sear scallops both sides,, on medium high heat until butter is light brown and nutty, not burned. Toss in asparagus and toss over fresh cooked pasta. Serves 4.