Seafood and Mushroom Pasta With Basil Pesto

A light, easy meal.

• Ready In: 1 hr 9 mins
• Serves: 6

Ingredients

• 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

• Basil Pesto

• 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

Directions

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.