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Three-Green Pasta With Scallops And Pesto Sauce
Recipe By : Bon Appetit June 1993
Serving Size : 8 Preparation Time :0:00
Categories : Beans & Peas Bon Appetit Magazine
Pasta & Couscous Seafoods
To Post
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound asparagus -- trimmed cut into 1
-- 1/2-inch pieces
1/2 pound small green beans -- trimmed, cut into 1
-- 1/2-inch pieces
1 pound fettuccine
3 tablespoons butter
1 package frozen peas -- thawed (10-ounce)
2 pounds sea scallops -- each one quartered
1 1/2 cups purchased pesto sauce
3/4 cup whipping cream
2 tablespoons fresh lemon juice
Bring large pot of salted water to boil. Add asparagus and green beans and coo
k 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 t
o bite, stirring pasta occasionally.
Meanwhile, melt 1 1/2 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 vegetabl
es to bowl. Melt remaining 1 1/2 tablespoons butter in same skillet. Add quar
tered sea scallops, season with salt and pepper and saute 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.
MC formatted by Barb at Possum Kingdom using MC Buster & SNT
Notes: Asparagus, green beans and peas give this pasta its name. Start with an
antipasto platter of purchased marinated vegetables, cured meats and cheeses.
Serve the pasta with some crusty Italian bread. Champagne makes a festive bever
age.
Converted by MC_Buster.
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