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Purple Pesto Linguine With Scallops Garden Tomatoes And Greek Olives Recipe

Ingredients

How to make it

  • Pesto (made with purple basil)
  • Gather basil, garlic, pine nuts, parmeasan, and olive oil in a cuisinart or other food processor. Blend until pureed, add olive oil so that the pesto is pourable.
  • Cut the garlic into thin slivers. Melt the butter in a large saute pan, add the garlic and minced kalamata olives. Add the wine and bring to a low boil, add the scallops.
  • While the scallops are cooking bring water in a 2 quart pan to a boil and cook the linguine for 2 minutes. Once done remove and drain.
  • Remove the scallops from the stove and drain. Cut up the tomatoes into tiny pieces.
  • Toss the pesto sauce with the scallop mixture add the tomatoes and toss, topping with parmeasan cheese.

Reviews & Comments 3

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    " It was excellent "
    greenlord ate it and said...
    Bright, colorfull, tasty fast and easy! I just love those recipes on summer days when you have guests. First bite put a smile on their faces!! You have my 5, and saved and added to a couple of groups! Thanks for sharing !
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    " It was excellent "
    greekgirrrl ate it and said...
    Delicious! Thanks
    Was this review helpful? Yes Flag
    " It was excellent "
    turtle66 ate it and said...
    sound yummy... :)
    Was this review helpful? Yes Flag

The Cook

jenniferinoregon Eugene, OR

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