Seafood And Mushroom Pasta With Basil Pesto

• 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

1. Make the pesto: in a food processor or blender add all the pesto ingredients except the oil; process until minced.
2. With the motor running, slowly pour oil through the tube and blend.
3. 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.
4. 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.
5. Remove to a plate and set aside.
6. 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.
7. Meanwhile, in a large pot of boiling water, cook pasta until al dente; drain and return to pan.
8. Add mushrooms, red peppers, seafood, salt, pepper, and basil pesto; toss gently.
9. Serve immediately on warm plates.

vegetable oil, mushroom, red bell pepper, scallops, shrimp, pasta, salt, fresh ground black pepper, basil, basil, parsley, garlic, pine nuts, parmesan cheese, salt, fresh ground black pepper, olive oil

Taken from www.food.com/recipe/seafood-and-mushroom-pasta-with-basil-pesto-278432 (may not work)