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

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.