Pasta with Pesto and Scallops

A light and satisfying dish for those who enjoy a change from heavy sauces. For variety try using linguini noodles.

Step: 1

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.

Step: 2

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.

Step: 3

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

Per Serving: 610 calories; protein 30.8g; carbohydrates 71.7g; fat 22.6g; cholesterol 35.7mg; sodium 278.9mg.

Preparing your food in advance can be best to feel enjoyable when you do it with your favorite music in the background , a soothing beverage of choice or even a partner. It is thoughtful to write every step required to create the food , which may include all of it from your kitchen cupboard and utensils to your processing menu . Be sure to list the ingredients in order , so as not to forget one . A handwritten list is typically best.

Bought the right cooking tools is just as one most required as having the correct dishes menu . This includes everything from pots, pans, bowls and tools that needed to those essential items that are easy to forget, such as parchment paper and foil. goods like squeeze bottles for make sure to the perfect drizzle or sprinkle items to your dish and long tweezers to range smaller and thinner dish are a likely for all of home chef.