Three-Green Pasta With Scallops And Pesto Sauce
Serves: 2
Carolyne Schoen
1 January 1970
Based on User reviews:
51
Spice
50
Sweetness
50
Sourness
41
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
450 g
Fettuccine3 tbsps
Butter1.5 cups
Pesto Sauce (purchased)3 cup
Whipping Cream2 tbsps
Lemon Juice (fresh)Directions:
1
Bring large pot of salted water to boil
2
Add asparagus and green beans and cook until just crisp-tender, about 5 minutes
3
Transfer vegetables to bowl, using strainer
4
Add fettuccine to water and boil until just tender but still firm to bite, stirring pasta occasionally
5
Meanwhile, melt 1 1/2 tablespoons butter in heavy large skillet over medium-high heat
6
Add asparagus, green beans and peas
7
Season with salt and pepper; stir until heated through and coated with butter, about 1 minute
8
Return vegetables to bowl
9
Melt remaining 1 1/2 tablespoons butter in same skillet
10
Add quartered sea scallops, season with salt and pepper and sauté until just cooked through, about 1 minute
11
Remove from heat
12
Drain pasta and return to skillet
13
Add vegetables, scallops, pesto, cream and lemon juice and stir over low heat until pasta is coated with sauce
14
Season to taste with salt and pepper and serve
15
Bring large pot of salted water to boil
16
Add asparagus and green beans and cook until just crisp-tender, about 5 minutes
17
Transfer vegetables to bowl, using strainer
18
Add fettuccine to water and boil until just tender but still firm to bite, stirring pasta occasionally
19
Meanwhile, melt 1 1/2 tablespoons butter in heavy large skillet over medium-high heat
20
Add asparagus, green beans and peas
21
Season with salt and pepper; stir until heated through and coated with butter, about 1 minute
22
Return vegetables to bowl
23
Melt remaining 1 1/2 tablespoons butter in same skillet
24
Add quartered sea scallops, season with salt and pepper and sauté until just cooked through, about 1 minute
25
Remove from heat
26
Drain pasta and return to skillet
27
Add vegetables, scallops, pesto, cream and lemon juice and stir over low heat until pasta is coated with sauce
28
Season to taste with salt and pepper and serve