How To make Three Green Pasta with Scallops and Pesto Sauce
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 coo k 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 t o bite, stirring pasta occasionally.
Meanwhile, melt 1 1/2 tablespoons butter in heavy large skillet over medium-hig h heat. Add asparagus, green beans and peas. Season with salt and pepper; sti r until heated through and coated with butter, about 1 minute. Return vegetabl es to bowl. Melt remaining 1 1/2 tablespoons butter in same skillet. Add quar tered sea scallops, season with salt and pepper and saute until just cooked thr ough, 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 bever age.
Converted by MC_Buster.
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Best Midnight Snack Ever!! Aglio e Olio my way!
Aglio e Olio (10 Min Pasta)!
Serving Size for 2
Ingredients
——————
-0.5 lb pasta
-12 large cloves of Garlic
-3-4 Tbsp Olive Oil
-2 tsp pepper flakes (adjust to taste)
-a handful of Italian parsley (Not Curley)
-lemon
-Fresh parmesan reggiano
-salt to taste
Instruction
——————
1. Heat boiling water with lots of salt. (salty as the sea).
2. Cook the pasta to *Al Dante (Always cook 2 minutes less than stated on the instructions. You should hear a snap when you rip the pasta) The pasta will cook with the residual heat from the pan.
3. Finely chopped Italian parsley.
4. In a cold pan add garlic and olive oil. Turn the heat to medium-low and stir often to not burn the garlic.
5. As soon as the garlic turns slightly golden, add chili flakes then add PASTA water to stop the cooking process.
6. Add the pasta along with parsley, some Parmesan, lemon, and salt.
7. Toss the pasta till it’s emulsified.
Buon Appétito!
My Favorite Italian Pasta
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AGLIO E OLIO
8oz pasta
4tbs olive oil
2tbs butter
1.5tsp red chile flakes
2tbs garlic (sliced)
3tbs parsley (chopped)
Salt + Lemon Juice
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This Creamy Shrimp Pasta will quickly become a new weeknight dinner staple! Protein rich shrimp are pan seared then tossed with a creamy sauce that’s perfectly flavored with fresh garlic and rich parmesan. Then finish it off with a bed of pasta or roasted asparagus or broccoli to complete the meal. Please if you enjoyed the video don't forget to like comment and subscribe.
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