The Wild Carrot

About Contact Recipe Index

Arugula Asparagus Avocado Beets Bok Choy Broccoli Brussel Sprouts Cabbage Carrots Cauliflower Cucumber Delicata Squash Kale Leeks Lettuce Mushrooms Parsnips Radicchio Romaine Romanesco Scallions Spinach Swiss Chard Turnips Tomatoes Zucchini

Sauvignon Blanc Viognier Chardonnay Rose Cabernet Franc Merlot Cabernet Sauvignon

Eating Well Cookbook Reviews Travel Guides Food and Wine Pairings

About Vegetables Arugula Asparagus Avocado Beets Bok Choy Broccoli Brussel Sprouts Cabbage Carrots Cauliflower Cucumber Delicata Squash Kale Leeks Lettuce Mushrooms Parsnips Radicchio Romaine Romanesco Scallions Spinach Swiss Chard Turnips Tomatoes Zucchini Wines Sauvignon Blanc Viognier Chardonnay Rose Cabernet Franc Merlot Cabernet Sauvignon Sweets Cookies Inspiration Eating Well Cookbook Reviews Travel Guides Food and Wine Pairings Contact Recipe Index

The Wild Carrot

inspiration for eating well, spending less, and living full

scallops

Ruthie HawleyMay 29, 2019scallops, seafood, pasta, parsley, pesto

Scallop and Pesto Linguine with Parmesan

Ruthie HawleyMay 29, 2019scallops, seafood, pasta, parsley, pesto

Subscribe here to receive recipes, cookbook reviews, and other inspiration from the Wild Carrot

First Name

Last Name

Email Address

Thank you for subscribing to my newsletter. I would love to hear feedback from you on any of the content, whether it’s regarding the emails themselves, how a recipe turned out in your own kitchen, or something else! Feel free to drop me a note directly by emailing ruthie@the-wildcarrot.com. Happy cooking!