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basil parsley walnuts Parmesan extra-virgin olive oil bay scallops mushrooms zucchini kosher salt linguine
Viewed: 30 - Published at: 2 years agoIngredients
- 3 cups fresh, cleaned basil leaves
- 2 cups fresh cleaned flat-leaf parsley
- 3 cups chopped walnuts
- 1 cup grated Parmesan
- 3 cups extra-virgin olive oil, plus 3 tablespoons
- 1 pound bay scallops
- 2 cups sliced mushrooms
- 1 cup sliced zucchini
- Kosher salt
- 8 ounces linguine
Method
- Combine the basil, parsley, walnuts, and cheese in a food processor or mortar.
- Pulse or grind gradually adding the 3 cups olive oil until the mixture forms a paste.
- Bring a large pot of salted water to a boil over high heat.
- Add the linguine and cook until it is al dente, about 8 minutes; drain and reserve.
- Heat 3 tablespoons of oil in a large skillet over high heat.
- Add the scallops, mushrooms, and zucchini and cook until the vegetables are tender and the scallops are opaque, about 2 minutes.
- Add a couple of tablespoons of pesto and the linguine.
- Toss to coat the pasta with sauce.
- Spoon onto warm plates and serve.
- Store pesto covered in the refrigerator.
- This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
- The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
