Three-Green Pasta with Scallops and Pesto Sauce
1 pound asparagus -- trimmed cut into 1 -- 1/2-inch pieces 1/2 pound small green beans -- trimmed, cut into 1 -- 1/2-inch pieces 1 pound fettuccine 3 tablespoons butter 1 package f...
Ingredients
- 1poundasparagus -- trimmed cut into 1
- 3tablespoons butter
- 1packagefrozen peas -- thawed (10-ounce)
- 2pounds sea scallops -- each one quartered
- 11/2 cups purchased pesto sauce
- 3/4cupwhipping cream
- 2tablespoons fresh lemon juice
Directions
- 1
1 pound asparagus -- trimmed cut into 1 -- 1/2-inch pieces 1/2 pound small green beans -- trimmed, cut into 1 -- 1/2-inch pieces 1 pound fet
- 2
Add asparagus and green beans and coo k until just crisp-tender, about 5 minutes
- 3
Transfer vegetables to bowl, using strainer
- 4
Add fettuccine to water and boil until just tender but still firm t o bite, stirring pasta occasionally
- 5
Meanwhile, melt 1 1/2 tablespoons butter in heavy large skillet over medium-hig h heat
- 6
Add asparagus, green beans and peas
- 7
Season with salt and pepper
- 8
sti r until heated through and coated with butter, about 1 minute