Recipe

Purple Pesto Linguine With Scallops Garden Tomatoes And Greek Olives Recipe

	Jenniferinoregon / All my dishes 1 year, 2 months ago This dish uses great ingredients from the garden along with pasta and scallops. It is quite flavorful and fun to make. Prep:30m Cook:10m Servings:4	Jenniferino
	pesto pasta

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Ingredients

2 cups Puple Basil

3 cloves of Garlic

1/4 cup pine nuts

1/4 cup parmeasan

1 cup olive oil

!/2 lb. Scallops

1 cup white wine

2 cloves garlic

5 greek olives

1 TB butter

Assortment of cherry and pear tomatoes from the garden.

Parmeasan cheese

Directions

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.

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Comments

turtle66 1 year, 2 months ago said:
Sound yummy... :)

greekgirrrl 1 year, 2 months ago said:
Delicious! Thanks

greenlord 8 months, 1 week ago 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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