This Fresh Pesto Pasta with Green Beans & Scallops 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.
This Fresh Pesto Pasta with Green Beans & Scallops 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 minutes
Level: Easy
Prep: 14 minutes
Cook: 16 minutes
Yields: 4 Servings
- 2 c basil leaves
- 3 Tbsp pine nuts
- 1 clove garlic
- 3/4 tsp salt
- 1/4 tsp black pepper
- 5 Tbsp extra virgin olive oil
- 3 Tbsp grated Parmesan cheese
- 3/4 c Stonyfield Organic Whole Milk Plain Greek Yogurt
- 10 oz farfalle pasta
- 3/4 lb green beans (washed, trimmed and cut into 2-inch pieces)
- 3/4 lb sea scallops
Ingredients
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.
