pasta with pesto and scallops

Ingredients

• Servings: 4
• 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
• 2 tablespoons lemon juice
• salt to taste
• ground black pepper to taste
• 1 pound scallops
• 2 tablespoons grated parmesan cheese

Recipe

• 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.
• 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 , 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.
• toss the pesto covered pasta with the scallop sauce. sprinkle with grated parmesan cheese. serve immediately.