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Seafood: Scallop & Broccoli Linguine with Pesto Cream

Source of Recipe

Pillsbury


List of Ingredients

8 ounces uncooked linguine
14 ounces frozen broccoli florets
1 tablespoon butter
3/4 pound bay scallops, rinsed
2 1/2 ounces sliced mushrooms, drained
1/2 cup nonfat half and half or milk
1 tablespoon flour
1/3 cup purchased pesto


Recipe

In large saucepan, cook pasta as directe on package, adding broccoli during last 3-5 minutes of cooking time. Cook until pasta and broccoli are tender. Drain; return to saucepan and cover to keep warm. Meanwhile, in large skillet, melt butter over medium high heat. Add scallops and mushroms; cook 3 minutes. In small bowl, combine half and half with flour, blending well. Add floru mixture to scallop mixture; cook and stir over medium heat until mixture is bubbly and thickened, and scallops are opaque. Add scallop mixture and pesto to cooked pasta and broccoli. Toss gently to coat. Serves 4.