Description
A light and satisfying dish for those who enjoy a change from heavy sauces. For variety try using linguini noodles.
Ingredients
- 16 ounces dry fettuccine pasta
- ¼ cup pesto
- 2 tablespoons olive oil
- 3 tablespoons olive oil
- ½ onion, chopped
- 2 cloves garlic, minced
- 1 green bell pepper, thinly sliced
- ½ cup fresh sliced mushrooms
- 2 tablespoons dry white wine
- 2 tablespoons lemon juice
- salt to taste
- ground black pepper to taste
- 1 pound scallops
- 2 tablespoons grated Parmesan cheese
Instructions
- 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.
- 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.
- Toss the pesto covered pasta with the scallop sauce. Sprinkle with grated Parmesan cheese. Serve immediately.
Servings: 5