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. Fresh Pesto Pasta with Green Beans & Scallops Go to recipes By Stonyfield American Main Dishes Quick Meals GreekThis 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 Print RecipeIngredients2 c basil leaves3 T pine nuts1 clove garlic3/4 t salt1/4 t black pepper5 T extra virgin olive oil3 T grated Parmesan cheese3/4 c Stonyfield Organic Plain Greek Nonfat Yogurt10 oz farfalle pasta3/4 lb green beans (washed, trimmed and cut into 2-inch pieces)3/4 lb sea scallopsdirectionsStep 1Place 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 2Bring 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 3Meanwhile, 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 4Stir together pasta mixture with pesto, adding pasta water by the tablespoonful if necessary to loosen sauce. Divide scallops among each serving and serve immediately.