Wednesday, August 9, 2006
Serves 6 people
1 1/2 pounds penne pasta
1 pound scallops
1 pound 21/25 shrimp - peeled & deveined
1 1/2 cups heavy cream
2 Tbsp bechamel sauce
1 cup pesto
Sale & pepper to taste
- Cook pasta until "al dente" and reserve in a warm place mixing with a touch of olive oil so that they will not stick.
- In a saute pan cook shrimp and scallops over medium heat until they have a nice color and reserve in a warm place.
- In a sauce pot, combine cream and pesto (recipe below) until simmering. Add the bechamel and stir until smooth.
- Dump the pasta in the sauce and mix well. Serve in a large soupl bowl and top with the shrimp and scallops.
1 quart of packed fresh basil leaves
3/4 cup olive oil
2 Tbsp pine nuts (pignoli)
3 clovers of garlic
1 tsp salt
2 1/2 oz grated Parmesan cheese
1 oz grated Romano cheese