Pasta with Pesto and Scallops Popular Recipes

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Pasta with Pesto and Scallops

"A light and satisfying dish for those who enjoy a change from heavy sauces. For variety try using linguini noodles."

Ingredients :

• 16 ounces dry fettuccine pasta
• 1/4 cup pesto
• 2 tablespoons olive oil
• 3 tablespoons olive oil
• 1/2 onion, chopped
• 2 cloves garlic, minced
• 1 green bell pepper, thinly sliced
• 1/2 cup fresh sliced mushrooms
• 2 tablespoons dry white wine
• 2 tablespoons lemon juice
• salt to taste
• ground black pepper to taste
• 1 pound scallops
• 2 tablespoons grated Parmesan cheese

Instructions :

Prep :	Cook : 5M	Ready in :

• In a large pot with boiling salted water cook fettuccini pasta until al dente. Drain. Stir in pesto sauce and 2 tablespoons of olive oil.
• Meanwhile, in a large skillet, saute onion and garlic in 3 tablespoons olive oil until soft. Add green bell pepper, mushrooms and cook until soft, about 3 minutes. Stir in dry white wine, lemon juice, salt and pepper to taste, and bring to a boil. Add scallops and toss for 2 minutes. Take care not to overcook the scallops, as they will toughen when exposed to prolonged heat.
• Toss the pesto covered pasta with the scallop sauce. Sprinkle with grated Parmesan cheese. Serve immediately.

Notes :

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