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Fettuccine with Scallops and Pumpkin Seed Pesto

 

Fettuccine with Scallops and Pumpkin Seed Pesto

Induldge in this delicious dish with our made-from-scratch Egg Fettuccine nests. SKU #01106
Print Recipe Pin Recipe
Course Brunch, Dinner, Lunch, Main Course, main dish, Side Dish
Cuisine Italian
Servings 4 Servings

Ingredients
  

Basil Pesto

  • 1½ Cup Basil Leaves packed
  • 1½ Cup Baby Spinach packed
  • 1 TSP Garlic minced
  • 1/3 Cup Pepitas roasted no salt
  • 1/2 Cup EVOO
  • 1/2 Cup Parmesan Cheese grated
  • 1 TSP Lemon Juice fresh squeezed
  • 1 Pinch Salt and Black Pepper

Scallops

  • 10-15 Ea. Scallops dry
  • 1 Pinch Salt and Cracked Pepper
  • 1/3 CUP Pepitas roasted no salt, chopped fine

Fettuccine Nests

  • 12 Fettuccine Nests 01106

Instructions
 

Basil Pesto:

  • Add the basil, spinach, garlic, pepitas and Parmesan cheese to the food processor. Pulse to chop all ingredients.
  • Add lemon, salt and pepper and with the machine running, drizzle in the EVOO. Check the seasoning and adjust if necessary.

Scallops:

  • Clean the scallops and pat them dry with paper towels. Season with salt and pepper and crust 1 side with crushed pepita seeds.
  • Pan sear the scallops in a pan with vegetable oil until lightly golden on each side. About 2-3 minutes of cook time.

Pasta / Serve:

  • Cook the Fettuccine in boiling water for about 1.5 minutes, drain and add to a sauté pan. Toss with the basil pesto. 
  • Divide the pasta between 4 pasta bowls.  Top with 4 scallops, fresh basil, shaved parmesan and pepita seeds. 
Keyword 01106, Basil Pesto, Dinner, Fettuccine
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