Pasta with Pesto and Scallops Recipe

Ingredients
<br>- 16 ounces dry fettuccine pasta
<br>- 1/4 cup pesto
<br>- 2 tablespoons olive oil
<br>- 3 tablespoons olive oil
<br>- 1/2 onion, chopped
<br>- 2 cloves garlic, minced
<br>- 1 green bell pepper, thinly sliced
<br>- 1/2 cup fresh sliced mushrooms
<br>- 2 tablespoons dry white wine
<br>- 2 tablespoons lemon juice
<br>- salt to taste
<br>- ground black pepper to taste
<br>- 1 pound scallops
<br>- 2 tablespoons grated Parmesan cheese
<br><p></p>Directions
<br>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.
<br>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.
<br>step 3: Toss the pesto covered pasta with the scallop sauce. Sprinkle with grated Parmesan cheese. Serve immediately.
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Ingredients
- 16 ounces dry fettuccine pasta
- 1/4 cup pesto
- 2 tablespoons olive oil
- 3 tablespoons olive oil
- 1/2 onion, chopped
- 2 cloves garlic, minced
- 1 green bell pepper, thinly sliced
- 1/2 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

Directions
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.

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