| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | June 1993 | 1 | Servings | |
INGREDIENTS
| 1 | lb | Asparagus, trimmed cut into |
| 1/2-inch pieces | ||
| 1/2 | lb | Small green beans |
| preferably haricots | ||
| verts trimmed | ||
| cut into 1 1/2-inch | ||
| pieces | ||
| 1 | lb | Fettuccine |
| 3 | T | Butter |
| 1 | Frozen peas, thawed | |
| 10-ounce | ||
| 2 | lb | Sea scallops, each one |
| quartered | ||
| 1 1/2 | c | Purchased pesto sauce |
| 3/4 | c | Whipping cream |
| 2 | T | Fresh lemon juice |
INSTRUCTIONS
1 Bring large pot of salted water to boil. Add asparagus and green beans and cook until just crisp-tender, about 5 minutes. Transfer vegetables to bowl, using strainer. Add fettuccine to water and boil until just tender but still firm to bite, stirring pasta occasionally. Meanwhile, melt 1 1/2 tablespoons butter in heavy large skillet over medium-high heat. Add asparagus, green beans and peas. Season with salt and pepper; stir until heated through and coated with butter, about 1 minute. Return vegetables to bowl. Melt remaining 1 1/2 tablespoons butter in same skillet. Add quartered sea scallops, season with salt and pepper and saute until just cooked through, about 1 minute. Remove from heat. Drain pasta and return to skillet. Add vegetables, scallops, pesto, cream and lemon juice and stir over low heat until pasta is coated with sauce. Season to taste with salt and pepper and serve. Serves 8. Bon Appetit June 1993 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 3069
Calories From Fat: 965
Total Fat: 109.5g
Cholesterol: 336.1mg
Sodium: 1435.3mg
Potassium: 1935.3mg
Carbohydrates: 452.2g
Fiber: 21.3g
Sugar: 54.9g
Protein: 73.1g