Seafood And Mushroom Pasta With Basil Pesto - cooking recipe

Ingredients

3 tablespoons vegetable oil
1/2 lb mushroom, sliced
1/2 cup chopped red bell pepper
3/4 lb scallops
3/4 lb medium shrimp, peeled and deveined
12 ounces fresh fettuccine pasta
1/4 teaspoon salt (or to taste)
fresh ground black pepper
Basil Pesto
2 cups firmly packed fresh basil leaves, washed and dried
2 sprigs parsley
2 garlic cloves, minced
3 tablespoons pine nuts
1/4 cup freshly grated parmesan cheese
1/4 teaspoon salt (or to taste)
fresh ground black pepper
3 tablespoons olive oil

Preparation

Make the pesto: in a food processor or blender add all the pesto ingredients except the oil; process until minced.
With the motor running, slowly pour oil through the tube and blend.
Scrape down sides of bowl with spatula; transfer pesto to a bowl, cover, and refrigerate until ready to use; bring to room temperature before mixing with pasta.
Make the pasta: in a skillet over medium heat, warm 2 tablespoons oil; add in mushrooms and red pepper; stir/saute until soft, about 5 minutes.
Remove to a plate and set aside.
Add remaining oil to skillet; stir/saute scallops for 2 minutes; add in shrimp; stir/saute until scallops are opaque and shrimp are pink, about 2 minutes.
Meanwhile, in a large pot of boiling water, cook pasta until al dente; drain and return to pan.
Add mushrooms, red peppers, seafood, salt, pepper, and basil pesto; toss gently.
Serve immediately on warm plates.