Three-Green Pasta with Scallops and Pesto Sauce

1. 1

   Bring large pot of salted water to boil.

2. 2

   Add asparagus and green beans and cook until just crisp-tender, about 5 minutes.

3. 3

   Transfer vegetables to bowl, using strainer.

4. 4

   Add fettuccine to water and boil until just tender but still firm teaspoon o bite, stirring pasta occasionally.

5. 5

   Meanwhile, melt 1 1/2 tablespoons butter in heavy large skillet over medium-hig h heat.

6. 6

   Add asparagus, green beans and peas.

7. 7

   Season with salt and pepper; sti r until heated through and coated with butter, about 1 minute.

8. 8

   Return vegetables to bowl.

9. 9

   Melt remaining 1 1/2 tablespoons butter in same skillet.

10. 10

    Add quartered sea scallops, season with salt and pepper and saute until just cooked thr ough, about 1 minute.

11. 11

    Remove from heat.

12. 12

    Drain pasta and return to skillet.

13. 13

    Add vegetables, scallops, pesto, cream and lemon juice and stir over low heat until pasta is coated with sauce.

14. 14

    Season to taste with salt and pepper and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.