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Fresh Pesto Pasta with Green Beans & Scallops

This meal will dazzle at your next dinner party. However, you can save a few pennies by reserving the scallops for special occasions and substituting chicken breasts for when serving this on school nights.

Ready in: Level: Easy
Prep: Cook: Yields: 4 Servings


  • 2 c basil leaves

  • 3 T pine nuts

  • 1 clove garlic

  • 3/4 t salt

  • 1/4 t black pepper

  • 5 T extra virgin olive oil

  • 3 T grated Parmesan cheese

  • 3/4 c Stonyfield Organic Plain Greek Nonfat Yogurt

  • 10 oz farfalle pasta

  • 3/4 lb green beans (washed, trimmed and cut into 2-inch pieces)

  • 3/4 lb sea scallops

Serving Size: 337, Calories: 680, Calories from Fat: 240, Total Fat: 26g, Total Fat Percent: 40%, Saturated Fat: 4g, Saturated Fat Percent: 20%, Cholesterol: 75mg, Cholesterol Percent: 25%, Sodium: 860mg, Sodium Percent: 36%, Total Carbohydrate: 67g, Total Carbohydrate Percent: 22%, Dietary Fiber: 5g, Dietary Fiber Percent: 20%, Sugars: 8g, Protein: 46g, Protein Percent: 92%, Vitamin A: 40%, Vitamin C: 25%, Calcium: 25%, Iron: 40%


Step 1

Place basil, pine nuts, garlic, 1/2 teaspoon of the salt and 1/8 teaspoon of the pepper in a food processor and pulse until finely chopped. With machine running, slowly drizzle in 4 tablespoons of the olive oil. Add in Parmesan cheese and pulse until well blended. Transfer to a bowl and stir in yogurt; set aside.

Step 2

Bring a large pot of salted water to a boil and cook pasta 12 minutes or until al dente. Add green beans to pot for final 4 minutes cook time. Drain, reserving 1 cup pasta water.

Step 3

Meanwhile, heat remaining 1 tablespoon olive oil in a large nonstick pan over medium-high heat. Sprinkle scallops with remaining 1/4 teaspoon salt and 1/8 teaspoon pepper. Cook scallops 3 to 4 minutes per side; remove from skillet and keep warm.

Step 4

Stir together pasta mixture with pesto, adding pasta water by the tablespoonful if necessary to loosen sauce. Divide scallops among each serving and serve immediately.