You may also like
Categories:Viewed: 64 - Published at: 4 years ago
Ingredients
- 1 pound asparagus trimmed
- 1/2 pound green beans trimmed
- 1 pound pasta, fettuccine
- 3 tablespoons butter
- 1 package green peas
- 2 pounds sea scallops each one quartered
- 1 1/2 cups basil pesto
- 3/4 cup heavy whipping cream
- 2 tablespoons lemon juice
Method
- 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 teaspoon 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 vegetables to bowl.
- Melt remaining 1 1/2 tablespoons butter in same skillet.
- Add quartered 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.
