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Scallop and Broccoli Linguine with Pesto Cream
Yield: 4 servings
1 pa linguine; uncooked
1 pa Green Giant Frozen Broccoli Florets
1 tablespoon margarine or butter
3/4 lb bay scallops, fresh or frozen; thawed, rinsed
1 ja Green Giant Sliced Mushrooms; drained
1/2 c nonfat half-and-half or milk
1 tablespoon Pillsbury All Purpose Flour
1/3 c purchased pesto
In Dutch oven or large saucepan, cook linguine as directed on package, adding broccoli during the last 3 to 5 minutes of cooking time. Cook until linguine and broccoli are tender. Drain; return to Dutch oven. Cover to keep warm.
Meanwhile, in large skillet, melt margarine over medium-high heat. Add scallops and mushrooms; cook 3 minutes.
In small bowl, combine half-and-half and flour; blend well. Add flour mixture to scallop mixture; cook and stir over medium heat until mixture is bubbly and thickened and scallops are opaque.
Add scallop mixture and pesto to cooked linguine and broccoli; toss gently to coat.
This page is maintained by
Chef Frank Fileccia, CCC, CEC, GOM
(
Frank's Recipes
)
Copyright
© Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.
