Scallop Fettuccine With Arugula And Pea Pesto Recipe

Name: Scallop Fettuccine With Arugula And Pea Pesto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8.75 oz new potatoes, chopped; 5 oz frozen peas, thawed; 13.75 oz fettuccine; 3.5 oz wild arugula; 2 oz Parmesan cheese, grated; 1 clove garlic, chopped; 1/4 cup olive oil; 4 tbsp butter; 16 None scallops, cleaned; 1/3 cup toasted walnuts, chopped

Servings: persons

8.75 oz new potatoes, chopped
5 oz frozen peas, thawed
13.75 oz fettuccine
3.5 oz wild arugula
2 oz Parmesan cheese, grated
1 clove garlic, chopped
1/4 cup olive oil
4 tbsp butter
16 None scallops, cleaned
1/3 cup toasted walnuts, chopped

1
Place potatoes in a medium saucepan. Cover with cold water. Bring to a boil over high heat. Cook for 5-6 mins, until tender. Add 1/2 of the peas and cook for 30 seconds. Drain.
2
Meanwhile, cook pasta in boiling salted water until al dente. Drain. Toss with potatoes and peas.
3
In a food processor, combine remaining peas, arugula, Parmesan and garlic. Process until smooth, scraping down sides occasionally. With motor running, add oil in a slow, steady stream. Season. Toss with pasta.
4
Melt butter in a large frying pan over high heat. Season scallops. Sear for 1 min then flip and cook for another 30 seconds.
5
Serve scallops over pasta. Sprinkle with walnuts.

435

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 8.75 oz new potatoes, chopped, 5 oz frozen peas, thawed, 13.75 oz fettuccine, 3.5 oz wild arugula, and more.

Yes, Scallop Fettuccine With Arugula And Pea Pesto falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Scallop Fettuccine With Arugula And Pea Pesto

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