Fresh Pesto Pasta with Green Beans & Scallops

By Stonyfield

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: 30 mins

Level: Easy

Prep: 14 mins

Cook: 16 mins

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
  • directions

    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.

    make it with yogurt instead!