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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 2 |
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Ingredients:
3 cups fresh, cleaned basil leaves |
2 cups fresh cleaned flat-leaf parsley |
3 cups chopped walnuts |
1 cup grated parmesan |
3 cups extra virgin olive oil, plus 3 tablespoons |
1 pound bay scallops |
2 cups sliced mushrooms |
1 cup sliced zucchini |
kosher salt |
8 ounces linguine |
Directions:
1. Combine the basil, parsley, walnuts, and cheese in a food processor or mortar. Pulse or grind gradually adding the 3 cups olive oil until the mixture forms a paste.
2. Bring a large pot of salted water to a boil over high heat. Add the linguine and cook until it is al dente, about 8 minutes; drain and reserve.
3. Heat 3 tablespoons of oil in a large skillet over high heat. Add the scallops, mushrooms, and zucchini and cook until the vegetables are tender and the scallops are opaque, about 2 minutes. Add the pesto and the linguine. Toss to coat the pasta with sauce. Spoon onto warm plates and serve.
4. Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
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