Recipe By : Bon Appetit June 1993
Serving Size : 8 Preparation Time :0:00
Categories : Beans & Peas Bon Appetit Magazine
Pasta & Couscous Seafoods
To Post
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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 frozen peas -- thawed (10-ounce)
2 pounds sea scallops -- each one quartered
1 1/2 cups purchased pesto sauce
3/4 cup whipping cream
2 tablespoons fresh lemon juice
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.
MC formatted by Barb at Possum Kingdom using MC Buster & SNT
Notes: Asparagus, green beans and peas give this pasta its name.
Start with an antipasto platter of purchased marinated vegetables,
cured meats and cheeses.
Serve the pasta with some crusty Italian bread. Champagne makes a
festive beverage.
