Scallop Fettuccine With Arugula And Pea Pesto

• 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

1. 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.
2. Meanwhile, cook pasta in boiling salted water until al dente. Drain. Toss with potatoes and peas.
3. 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.
4. Melt butter in a large frying pan over high heat. Season scallops. Sear for 1 min then flip and cook for another 30 seconds.
5. Serve scallops over pasta. Sprinkle with walnuts.

potatoes, frozen peas, fettuccine, wild arugula, parmesan cheese, clove garlic, olive oil, butter, walnuts

Taken from recipes-plus.com/api/v2.0/recipes/25261 (may not work)