Three-green pasta with scallops and pesto sauce

 
              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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