Scallop And Broccoli Linguine With Pesto Cream Recipe

Ingredients

8

oz uncooked linguine

1

pkg (12 oz) frozen broccoli florets

1

tablespoon butter or margarine

3/4

lb fresh or frozen uncooked bay scallops, thawed, rinsed

1

jar (2.5 oz) sliced mushrooms, drained

1/2

cup nonfat half-and-half or milk

1

tablespoon Gold Medal™ all purpose flour

1/3

cup purchased pesto

Preparation

In Dutch oven or large saucepan, cook linguine as directed on package, adding broccoli during last 3 to 5 minutes of cooking time. Cook until linguine and broccoli are tender. Drain; return to Dutch oven. Cover to keep warm.

Meanwhile, in large skillet, melt butter over medium-high heat. Add scallops and mushrooms; cook 3 minutes.

In small bowl, combine half-and-half and flour; blend well. Add flour 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 linguine and broccoli; toss gently to coat.

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