How To make Three Green Pasta with Scallops and Pesto Sauce
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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How to make Shrimp Pesto Pasta | Perfect Recipes
Hi everyone, welcome to my channel Perfect Recipes!
INGREDIENTS:
10 ounces dry spaghetti can also use linguine or fettuccine
3/4 cup basil pesto
1 pound medium to large shrimp peeled and deveined
1 tablespoon olive oil
1 teaspoon Italian seasoning (or equal parts garlic powder dried basil and dried oregano)
salt and pepper to taste
1/4 cup parmesan cheese
1 cup cherry tomatoes halved
Optional garnish: chopped parsley
INSTRUCTIONS:
Bring a large pot of salted water to a boil and cook the pasta according to package directions.
While the pasta is cooking, prepare the shrimp.
Heat the olive oil in a large pan over high heat. Add the shrimp and sprinkle with Italian seasoning, salt and pepper.
Cook for 2-4 minutes or until shrimp are just pink and opaque. Turn off the heat.
Drain the pasta and add it to the pan with the shrimp. Stir in the pesto.
Add the cherry tomatoes and parmesan cheese to the pan. Garnish with chopped parsley if desired.
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