Categories: Main Dish, Seafood

Ingredients

• 3 tablespoons vegetable oil
• 1/2 lb mushroom , sliced
• 1/2 cup chopped red bell pepper
• 3/4 lb scallops
• 3/4 lb medium shrimp , peeled and deveined
• 12 ounces fresh fettuccine pasta
• 1/4 teaspoon salt (or to taste)
• fresh ground black pepper
• Basil Pesto
• 2 cups firmly packed fresh basil leaves , washed and dried
• 2 sprigs parsley
• 2 garlic cloves , minced
• 3 tablespoons pine nuts
• 1/4 cup freshly grated parmesan cheese
• 1/4 teaspoon salt (or to taste)
• fresh ground black pepper
• 3 tablespoons olive oil

Directions

1. Make the pesto: in a food processor or blender add all the pesto ingredients except the oil; process until minced.
2. With the motor running, slowly pour oil through the tube and blend.
3. Scrape down sides of bowl with spatula; transfer pesto to a bowl, cover, and refrigerate until ready to use; bring to room temperature before mixing with pasta.
4. Make the pasta: in a skillet over medium heat, warm 2 tablespoons oil; add in mushrooms and red pepper; stir/saute until soft, about 5 minutes.
5. Remove to a plate and set aside.
6. Add remaining oil to skillet; stir/saute scallops for 2 minutes; add in shrimp; stir/saute until scallops are opaque and shrimp are pink, about 2 minutes.
7. Meanwhile, in a large pot of boiling water, cook pasta until al dente; drain and return to pan.
8. Add mushrooms, red peppers, seafood, salt, pepper, and basil pesto; toss gently.
9. Serve immediately on warm plates.

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