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
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
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.
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.
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.
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.