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Pasta with Pesto and Scallops recipe |
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4 servings
Ingredients:
16 ounces dry fettuccine pasta1/4 cup pesto2 tablespoons olive oil3 tablespoons olive oil1/2 onion, chopped2 cloves garlic, minced1 green bell pepper, thinly sliced1/2 cup fresh sliced mushrooms2 tablespoons dry white wine2 tablespoons lemon juice salt to taste ground black pepper to taste1 pound scallops2 tablespoons grated Parmesan cheese
Instructions:
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.
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