| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
|
June 1993 |
1 |
servings |
INGREDIENTS
| 1 |
lb |
Asparagus; trimmed, cut into 1 |
|
|
; 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 |
tb |
Butter |
| 1 |
pk |
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 |
tb |
Fresh lemon juice |
INSTRUCTIONS
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
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