Scallop and Broccoli Linguine with Pesto Cream

Dinner ready in 30 minutes! Enjoy this pasta and scallop recipe made using Green Giant® vegetables - perfect if you love Italian cuisine.

–

Save & Share

Servings 4

false

( 0 ) Ratings

0 Ratings

5 Stars

4 Stars

3 Stars

2 Stars

1 Stars

Member Reviews ( 0 )

4545789f-0dbe-4383-9977-d36687dbd4d5

ingredients 8
Prep Time 30 min
Total Time 30 min

Ingredients

8: oz. uncooked linguine

1: (14-oz.) pkg. Green Giant Select® Frozen 100% Broccoli Florets

1: tablespoon margarine or butter

3/4: lb. fresh or frozen uncooked bay scallops, thawed, rinsed

1: (2.5-oz.) jar Green Giant® Sliced Mushrooms, drained

1/2: cup nonfat half-and-half or milk

1: tablespoon All Purpose Flour

1/3: cup purchased pesto

SAVE ON THIS RECIPE!

LOCATION

More stores

See all sales

Weekly specials and coupons may include store name, location, name of the offer, an image, value of the discount, and sale end date. We cannot guarantee that all data will be accurate at all times. You assume the responsibility to review the offers carefully on how you may use and redeem the coupons and other promotions. Please check with the merchant to verify price and availability of the product. Promotions are subject to termination or change at any time.

Directions

1 In Dutch oven or large saucepan, cook linguine as directed on package, adding broccoli during last 3 to 5 minutes of cooking time. Cook until linguine and broccoli are tender. Drain; return to Dutch oven. Cover to keep warm.
2 Meanwhile, in large skillet, melt margarine over medium-high heat. Add scallops and mushrooms; cook 3 minutes.
3 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.
4 Add scallop mixture and pesto to cooked linguine and broccoli; toss gently to coat.

EXPERT TIPS

toggle

Expert Tips

Bay scallops are tiny 1/2-inch diameter scallops from East Coast waters. Bay scallops are more tender and sweet than sea scallops, which measure about 1 1/2 inches. Sea scallops may be used in place of the bay scallops in this recipe. Cut the larger scallops into quarters so they will cook quickly.

Fresh broccoli florets can be used in place of the frozen broccoli florets.