Name: Pasta with Pesto and Scallops
Yield: 5
Ingredients: Dry fettuccine pasta - 16 ounces; Pesto - ¼ cup; Olive oil - 2 tablespoons; Olive oil - 3 tablespoons; Onion, chopped - ½; Garlic, minced - 2 cloves; Green bell pepper, thinly sliced - 1; Fresh sliced mushrooms - ½ cup; Dry white wine - 2 tablespoons; Lemon juice - 2 tablespoons; Salt to taste - 2 tablespoons; Ground black pepper to taste - 2 tablespoons; Scallops - 1 pound; Grated Parmesan cheese - 2 tablespoons

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Ingredients for - Pasta with Pesto and Scallops

1. Dry fettuccine pasta - 16 ounces

2. Pesto - ¼ cup

3. Olive oil - 2 tablespoons

4. Olive oil - 3 tablespoons

5. Onion, chopped - ½

6. Garlic, minced - 2 cloves

7. Green bell pepper, thinly sliced - 1

8. Fresh sliced mushrooms - ½ cup

9. Dry white wine - 2 tablespoons

10. Lemon juice - 2 tablespoons

11. Salt to taste - 2 tablespoons

12. Ground black pepper to taste - 2 tablespoons

13. Scallops - 1 pound

14. Grated Parmesan cheese - 2 tablespoons

How to cook deliciously - Pasta with Pesto and Scallops

1. Stage

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.

2. Stage

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.

3. Stage

Toss the pesto covered pasta with the scallop sauce. Sprinkle with grated Parmesan cheese. Serve immediately.