Pasta with Pesto and Scallops Popular Recipes

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Pasta with Pesto and Scallops

"A light and pleasing dish for folks that enjoy a change from heavy sauces. For variety try the use of linguini noodles."

Ingredients :

sixteen oz dry fettuccine pasta
1/four cup pesto
2 tablespoons olive oil
three tablespoons olive oil
1/2 onion, chopped
2 cloves garlic, minced
1 inexperienced bell pepper, thinly sliced
1/2 cup clean sliced mushrooms
2 tablespoons dry white wine
2 tablespoons lemon juice
salt to flavor
floor black pepper to flavor
1 pound scallops
2 tablespoons grated Parmesan cheese

Instructions :

Prep :	Cook : 5M	Ready in :

In a huge pot with boiling salted water prepare dinner fettuccini pasta till al dente. Drain. Stir in pesto sauce and a couple of tablespoons of olive oil.
Meanwhile, in a big skillet, saute onion and garlic in three tablespoons olive oil till smooth. Add inexperienced bell pepper, mushrooms and cook dinner till smooth, approximately 3 mins. Stir in dry white wine, lemon juice, salt and pepper to taste, and bring to a boil. Add scallops and toss for two minutes. Take care no longer to overcook the scallops, as they may strengthen while exposed to extended heat.
Toss the pesto covered pasta with the scallop sauce. Sprinkle with grated Parmesan cheese. Serve immediately.

Notes :

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