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Three-Green Pasta With Scallops And Pesto Sauce

An italian recipe for Three-Green Pasta With Scallops And Pesto Sauce, made with Green Beans Trimmed Cut Into, Butter, Purchased Pesto Sauce, Whipping Cream, and Fresh Lemon Juice. Keep it handy for the next time you cook it.

Ingredients

• 1/2 lb
• 3 tbsp
• 1 1/2 cup
• 3/4 cup
• 2 tbsp

Method (preview)

1. 1

   Bring large pot of salted water to boil.

2. 2

   Add asparagus and green beans and coo k until just crisp-tender, about 5 minutes.

3. 3

   Transfer vegetables to bowl, using strainer.

4. 4

   Add fettuccine to water and boil until just tender but still firm t o bite, stirring pasta occasionally.

5. 5

   Meanwhile, melt 1 1/2 tablespoons butter in heavy large skillet over medium-hig h heat.

6. 6

   Add asparagus, green beans and peas.

7. 7

   Season with salt and pepper; sti r until heated through and coated with butter, about 1 minute.

8. 8

   Return vegetabl es to bowl.

9. 9

   Melt remaining 1 1/2 tablespoons butter in same skillet.

10. 10

    Add quar tered sea scallops, season with salt and pepper and saute until just cooked thr ough, about 1 minute.

11. 11

    Remove from heat.

12. 12

    Drain pasta and return to skillet.

13. 13

    Add vegetables, scallops, pesto, cream and lemon juice and stir over low heat until pasta is coated with sauce.

14. 14

    Season to taste with salt and pepper and serve.

15. 15

    Serve the pasta with some crusty Italian bread. Champagne makes a festive bever age.