Scallop Fettuccine With Arugula And Pea Pesto - cooking recipe

Ingredients

8.75 oz new potatoes, chopped
5 oz frozen peas, thawed
13.75 oz fettuccine
3.5 oz wild arugula
2 oz Parmesan cheese, grated
1 clove garlic, chopped
1/4 cup olive oil
4 tbsp butter
16 None scallops, cleaned
1/3 cup toasted walnuts, chopped

Preparation

Place potatoes in a medium saucepan. Cover with cold water. Bring to a boil over high heat. Cook for 5-6 mins, until tender. Add 1/2 of the peas and cook for 30 seconds. Drain.
Meanwhile, cook pasta in boiling salted water until al dente. Drain. Toss with potatoes and peas.
In a food processor, combine remaining peas, arugula, Parmesan and garlic. Process until smooth, scraping down sides occasionally. With motor running, add oil in a slow, steady stream. Season. Toss with pasta.
Melt butter in a large frying pan over high heat. Season scallops. Sear for 1 min then flip and cook for another 30 seconds.
Serve scallops over pasta. Sprinkle with walnuts.