Three-Green Pasta with Scallops & Pesto Sauce
Yield
6 servingsPrep
10 minCook
25 minReady
40 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
asparagus
trimmed |
|
| ½ | pound |
green beans
trimmed |
|
| 1 | pound |
pasta, fettuccine
|
*
|
| 3 | tablespoons |
butter
|
|
| 1 | package |
green peas
|
|
| 2 | pounds |
sea scallops
each one quartered |
|
| 1 ½ | cups |
basil pesto
|
*
|
| ¾ | cup |
heavy whipping cream
|
|
| 2 | tablespoons |
lemon juice
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
asparagus
trimmed |
|
| 226.8 | g |
green beans
trimmed |
|
| 453.6 | g |
pasta, fettuccine
|
*
|
| 45 | ml |
butter
|
|
| 1 | package |
green peas
|
|
| 907.2 | g |
sea scallops
each one quartered |
|
| 355 | ml |
basil pesto
|
*
|
| 177 | ml |
heavy whipping cream
|
|
| 3E+1 | ml |
lemon juice
|
|
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.
