Pesto Pasta with Shrimp and Scallops

Ingredients:

• 12 oz. whole wheat spaghetti
• ¼ c. pesto (I use an all natural package mix)
• 2 TBSP olive oil
• 3 TBSP olive oil
• ½ tsp minced garlic
• ½ onion chopped
• ½ c sliced (in thin strips) sun dried tomatoes
• 1 c fresh sliced mushrooms
• 2 TBSP dry white wine
• 2 TBSP lemon juice
• Salt/pepper to taste
• 1/8 tsp (more if you like it spicy) ground red cayenne pepper
• 1 pound scallops / 1 lb shrimp (frozen cooked) take off tails after thawed.
• 3 TBSP grated Asiago or Romano cheese

1. In large pot with boiling water, cook pasta until al dente. Drain, stir in pesto sauce and 2 TBSP of olive oil and set aside.

2. In large skillet, sauté onion and garlic in 3 TBSP olive oil until soft, add mushrooms and cook about 5 minutes. Stir in sun dried tomatoes and cook for 1-2 minutes and add wine, lemon juice, salt/pepper to taste and bring to a boil. Add scallops and thawed shrimp and toss for about 3 minutes. Take off heat. Toss mixture in to the big pot with pasta and pesto. Add grated cheese and mix thoroughly and serve immediately.

Makes enough for 6.