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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Fresh basil pesto is so easy to make and one of the most versatile condiments in Italian cooking. It originated in the region of Liguria and when made fresh the salty flavour just dances on your tastebuds.
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10g (0.35oz) - Curley or Flat Leaf Parsley, Roughly Chopped
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This recipe is strong on lemon so adjust it to your taste. The first time I made it, I put way too much lemon juice in (I used 1 whole lemon) and it ruined the dish. I've now reduced it to half and I think it's the perfect balance. If you’re concerned, you can add the zest and cream and squeeze 1 quarter of a lemon into the sauce and adjust that way. Half a lemon works well though, so don’t worry.
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