Lemon Linguine With Scallops And Asparagus

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Men's Health


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1 bunch asparagus, cut diagonally into 2" pieces

8 ounces multigrain linguine

16 sea scallops (1 ounce each), preferably dry-packed

ground black pepper

1/4 teaspoon salt

2 teaspoons olive oil

2 tablespoons lemon juice Strip lemon peel, 1/2" x 3", thinly sliced

strip lemon peel, 1/2" x 3", thinly sliced

1/4 cup water

1/4 cup chopped fresh basil + additional leaves for garnish

1/2 cup walnuts, toasted and chopped

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