Three-Green Pasta with Scallops & Pesto Sauce

Directions

Bring large pot of salted water to boil.

Add asparagus and green beans and cook until just crisp-tender, about 5 minutes.

Transfer vegetables to bowl, using strainer.

Add fettuccine to water and boil until just tender but still firm teaspoon o bite, stirring pasta occasionally.

Meanwhile, melt 1½ tablespoons butter in heavy large skillet over medium-hig h heat.

Add asparagus, green beans and peas. Season with salt and pepper; sti r until heated through and coated with butter, about 1 minute.

Return vegetables to bowl.

Melt remaining 1½ tablespoons butter in same skillet.

Add quartered sea scallops, season with salt and pepper and sauté until just cooked thr ough, about 1 minute.

Remove from heat.

Drain pasta and return to skillet.

Add vegetables, scallops, pesto, cream and lemon juice and stir over low heat until pasta is coated with sauce.

Season to taste with salt and pepper and serve.