Pesto and scallop linguine

    Pesto and scallop linguine

    33saves
    40min


    117 people made this

    About this recipe: A light, satisfying supper using shop-bought pesto and fresh scallops.

    Ingredients
    Serves: 5 

    • 1 (500g) pack linguine
    • 1/2 onion, chopped
    • 2 cloves garlic, minced
    • 3 tablespoons olive oil
    • 1 green pepper, thinly sliced
    • 10 crimini mushrooms, sliced
    • 2 tablespoons dry white wine
    • 2 tablespoons lemon juice
    • salt and freshly ground black pepper to taste
    • 500g (1 1/4 lb) scallops
    • 4 tablespoons good quality shop-bought pesto
    • 2 tablespoons grated Parmesan cheese

    Method
    Prep:15min  ›  Cook:25min  ›  Ready in:40min 

    1. Cook pasta according to package instructions. Drain and set aside.
    2. Meanwhile, in a large frying pan, sauté onion and garlic in 3 tablespoons olive oil until soft. Add green pepper and mushrooms and cook until soft, about 3 minutes. Stir in dry white wine, lemon juice, salt and pepper to taste, and bring to the boil. Add scallops and toss for 2 minutes. Take care not to overcook the scallops, as they will toughen when exposed to prolonged heat. Remove frying pan from heat and stir in the pesto.
    3. Toss the pasta with the scallop sauce. Sprinkle with grated Parmesan cheese. Serve immediately.

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    Reviews (6)

    Linda1953
    1

    Altered ingredient amounts. This was very tasty dish but changef the green pepper for red and added basil whole onion and extra clove of garlic - would do again - 09 Aug 2009

    by
    1

    Altered ingredient amounts. This was delicious - really easy to make and everyone loved it. I made a few changes to the original. I added extra mushrooms, onion and garlic. I used a red pepper instead of green. I also added some basil with the pepper and salt and a little extra wine. I used sea scallops. This is a great recipe and we'll be making it again soon! - 21 Jul 2008

    by
    1

    Used different ingredients. My husband and I LOVE this recipe! However I use red peppers instead of the green ones! I always make more so we can have it the next day for lunch! - 21 Jul 2008

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