Seafood And Mushroom Pasta With Basil Pesto

Total Time: 1 hr 9 mins Preparation Time: 1 hr Cook Time: 9 mins

Ingredients

• Servings: 6
• 3 tablespoons vegetable oil
• 1/2 lb mushroom, sliced
• 1/2 cup chopped red bell pepper
• 3/4 lb scallops
• 3/4 lb medium shrimp, peeled and deveined
• 12 ounces fresh fettuccine pasta
• 1/4 teaspoon salt (or to taste)
• fresh ground black pepper
• 2 cups firmly packed fresh basil leaves, washed and dried
• 2 sprigs parsley
• 2 garlic cloves, minced
• 3 tablespoons pine nuts
• 1/4 cup freshly grated parmesan cheese
• 1/4 teaspoon salt (or to taste)
• fresh ground black pepper
• 3 tablespoons olive oil

Recipe

• 1 make the pesto: in a food processor or blender add all the pesto ingredients except the oil; process until minced.
• 2 with the motor running, slowly pour oil through the tube and blend.
• 3 scrape down sides of bowl with spatula; transfer pesto to a bowl, cover, and refrigerate until ready to use; bring to room temperature before mixing with pasta.
• 4 make the pasta: in a skillet over medium heat, warm 2 tablespoons oil; add in mushrooms and red pepper; stir/saute until soft, about 5 minutes.
• 5 remove to a plate and set aside.
• 6 add remaining oil to skillet; stir/saute scallops for 2 minutes; add in shrimp; stir/saute until scallops are opaque and shrimp are pink, about 2 minutes.
• 7 meanwhile, in a large pot of boiling water, cook pasta until al dente; drain and return to pan.
• 8 add mushrooms, red peppers, seafood, salt, pepper, and basil pesto; toss gently.
• 9 serve immediately on warm plates.