Scallop Fettuccine With Arugula And Pea Pesto

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 3/4 ounces new potatoes chopped; 5 ounces frozen peas thawed; 13 3/4 ounces fettuccine; 3 1/2 ounces arugula wild; 2 ounces Parmesan cheese grated; 1 clove garlic chopped; 1/4 cup olive oil; 4 tablespoons butter; 16 scallops cleaned; 1/3 cup toasted walnuts chopped

Servings: persons

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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

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

My Personal Notes

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How did you like this recipe?

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

You need 10 ingredients. The key ingredients include: 8 3/4 ounces new potatoes chopped, 5 ounces frozen peas thawed, 13 3/4 ounces fettuccine, 3 1/2 ounces arugula wild, 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.

That's it — enjoy your meal!