THREE-GREEN PASTA WITH SCALLOPS AND PESTO SAUCE
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
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 SCALLOPS AND GREEN BEANS
Provided by Pierre Franey
Categories dinner, pastas, main course
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Trim and cut green beans into 1 1/4-inch lengths. Drop them into salted boiling water and cook them for 7 minutes or until slightly crisp and tender. Drain immediately and reserve 1/2 cup of the cooking liquid.
- Heat 2 tablespoons of the olive oil in a saucepan over medium heat and add 1 tablespoon of the garlic. Cook briefly without letting it brown. Add tomatoes, tomato paste, marjoram, basil, oregano, red pepper flakes, salt and pepper. Cook, stirring well, for about 5 minutes. Set aside.
- Bring 3 quarts salted water to a boil. Add pasta, bring to a boil and cook, stirring, for about 12 minutes or according to package instructions. The pasta should be al dente.
- Meanwhile, heat the 2 remaining tablespoons of olive oil in a large saucepan over medium-high heat. Add scallops, remaining garlic and salt and pepper to taste. Cook, stirring, for about 1 minute, then add the tomato sauce, green beans and reserved liquid to the pan. Bring to a boil, then lower the heat to a simmer. Cook for 1 minute, stirring.
- Drain pasta and add it to the tomato-scallop mixture. Serve immediately with the remaining basil.
Nutrition Facts : @context http, Calories 570, UnsaturatedFat 12 grams, Carbohydrate 80 grams, Fat 16 grams, Fiber 7 grams, Protein 28 grams, SaturatedFat 2 grams, Sodium 922 milligrams, Sugar 8 grams, TransFat 0 grams
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