Pasta with Pesto and Scallops

Recipe View 10 mins Cook the Pasta: In a large pot of boiling, salted water, cook the fettuccine pasta according to package directions until al dente. (Approximately 8-10 minutes). Drain the pasta well, reserving about 1/2 cup of pasta water. Immediately toss the drained pasta with the pesto and 2 tablespoons of olive oil. Set aside.

Recipe View 6 mins Sauté Aromatics: While the pasta is cooking, heat 3 tablespoons of olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened and translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.

Recipe View 6 mins Add Vegetables & Deglaze: Add the sliced green bell pepper and mushrooms to the skillet. Cook until the vegetables are tender, about 5 minutes. Pour in the dry white wine and lemon juice, scraping up any browned bits from the bottom of the pan. Bring the sauce to a gentle simmer.

Recipe View 6 mins Cook the Scallops: Season the scallops with salt and pepper. Add the scallops to the skillet with the sauce and vegetables. Cook for 2-3 minutes per side, until they are opaque and lightly browned. Be careful not to overcook the scallops, as they will become tough.

Recipe View 2 mins Combine and Serve: Toss the pesto-coated pasta with the scallop and vegetable mixture. If the pasta seems dry, add a little of the reserved pasta water to create a creamy sauce. Sprinkle with 2 tablespoons of grated Parmesan cheese. Serve immediately, with additional Parmesan cheese on the side.