>from: Food Network
Show: $40 a Day
Recipe courtesy Trattoria on the Hill
Sarafina’s Note: This recipe calls for 3 cups of olive oil for the pesto. I found that 1 cup was too much. Start with 1/3 cup and if it is too dry, slowly add more. They have paired this down from a much larger recipe, and I don’t think they calculated the olive oil correctly.
Prep Time: 20 minutes
Cook Time: 10 minutes
Yield: 2 servings
User Rating: 4 Stars
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
8 ounces linguine
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.
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.
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.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
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