Three Green Pasta With Scallops And Pesto Sauce Recipes

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THREE-GREEN PASTA WITH SCALLOPS AND PESTO SAUCE



Three-Green Pasta with Scallops and Pesto Sauce image

Categories     Milk/Cream     Dairy     Herb     Pasta     Shellfish     Vegetable     Sauté     Dinner     Basil     Scallop     Asparagus     Green Bean     Pea     Summer     Bon Appétit     Peanut Free     Soy Free     No Sugar Added

Yield Serves 8

Number Of Ingredients 9

1 pound asparagus, trimmed, cut into 1 1/2-inch pieces
1/2 pound small green beans (preferably haricots verts), trimmed, cut into 1 1/2-inch pieces
1 pound fettuccine
3 tablespoons butter
1 10-ounce package frozen peas, thawed
2 pounds sea scallops, each one quartered
1 1/2 cups purchased pesto sauce
3/4 cup whipping cream
2 tablespoons fresh lemon juice

Steps:

  • Bring large pot of salted water to boil. Add asparagus and green beans and cook 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 to bite, stirring pasta occasionally.
  • Meanwhile, melt 1 1/2 tablespoons butter in heavy large skillet over medium-high heat. Add asparagus, green beans and peas. Season with salt and pepper; stir until heated through and coated with butter, about 1 minute. Return vegetables to bowl. Melt remaining 1 1/2 tablespoons butter in same skillet. Add quartered sea scallops, season with salt and pepper and sauté until just cooked through, 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.

PASTA WITH PESTO AND SCALLOPS



Pasta with Pesto and Scallops image

A light and satisfying dish for those who enjoy a change from heavy sauces. For variety try using linguini noodles.

Provided by Nancy and Terry

Categories     World Cuisine Recipes     European     Italian

Yield 5

Number Of Ingredients 14

16 ounces dry fettuccine pasta
¼ cup pesto
2 tablespoons olive oil
3 tablespoons olive oil
½ onion, chopped
2 cloves garlic, minced
1 green bell pepper, thinly sliced
½ cup fresh sliced mushrooms
2 tablespoons dry white wine
2 tablespoons lemon juice
salt to taste
ground black pepper to taste
1 pound scallops
2 tablespoons grated Parmesan cheese

Steps:

  • In a large pot with boiling salted water cook fettuccini pasta until al dente. Drain. Stir in pesto sauce and 2 tablespoons of olive oil.
  • Meanwhile, in a large skillet, saute onion and garlic in 3 tablespoons olive oil until soft. Add green bell pepper, mushrooms and cook until soft, about 3 minutes. Stir in dry white wine, lemon juice, salt and pepper to taste, and bring to a boil. Add scallops and toss for 2 minutes. Take care not to overcook the scallops, as they will toughen when exposed to prolonged heat.
  • Toss the pesto covered pasta with the scallop sauce. Sprinkle with grated Parmesan cheese. Serve immediately.

Nutrition Facts : Calories 610.1 calories, Carbohydrate 71.7 g, Cholesterol 35.7 mg, Fat 22.6 g, Fiber 4.1 g, Protein 30.8 g, SaturatedFat 4.3 g, Sodium 278.9 mg, Sugar 4.4 g

PESTO PASTA SALAD



Pesto pasta salad image

Enjoy this veggie pesto pasta salad with cucumber, peas, cherry tomatoes and basil for an easy family meal. It's great for a packed lunch or summery picnic

Provided by Lulu Grimes

Categories     Dinner, Lunch

Time 22m

Number Of Ingredients 7

400g mini pasta shapes
200ml crème fraîche
4 tbsp fresh pesto
½ cucumber , cut into small cubes
16 cherry tomatoes , cut into quarters, or halved
200g frozen peas , cooked and chilled
handful basil leaves

Steps:

  • Cook the pasta for 10 mins in salted boiling water until al dente, drain, then tip into a bowl. Stir in the crème fraîche followed by the pesto, then leave to cool.
  • When the pasta is cool, stir in the cucumber, tomatoes and peas followed by the basil leaves. Season if it needs it, and tip into a container to transport it.

Nutrition Facts : Calories 420 calories, Fat 19 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 5 grams sugar, Fiber 6 grams fiber, Protein 11 grams protein, Sodium 0.3 milligram of sodium

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