Linguine with Shrimp, Scallops and
Macadamia Pesto
The Kapalua Grill & Bar - Maui, Hawaii
Bon Appetit October 1995

Pesto:
1 cup fresh basil leaves
2/3 cup coarsely chopped macadamia nuts (about 3 ounces)
1/4 cup fresh oregano leaves
1/4 cup fresh parsley leaves
4 large garlic cloves, peeled
1 teaspoon dried crushed red pepper
3/4 cup olive oil

Pasta:
12 ounces linguine
2 tablespoons olive oil
1 pound uncooked large shrimp, peeled, deveined
1 pound bay scallops
1/2 cup dry white wine
1 cup chopped, seeded, peeled plum tomatoes (about 4)
2 tablespoon fresh lemon juice

For pesto: Blend basil, macadamia nuts, oregano, parsley, garlic and
dried red pepper in processor until finely chopped. With processor running, gradually add olive oil and process until well blended. Transfer mixture to medium bowl. Season pesto to taste with salt and pepper. (Can be prepared 1 day ahead. Press plastic wrap onto surface of pesto and refrigerate. Bring to room temperature before using.)
For pasta: Cook pasta in large pot of boiling salted water until tender but
still firm to bite. Meanwhile, heat oil in heavy large skillet over high heat. Add shrimp and scallops; sauté 1 minute. Add wine and cook just until shrimp and scallops are cooked through, about 2 minutes. Using slotted spoon, transfer shrimp and scallops to large bowl. Add tomatoes and 1/2
cup pesto to skillet and stir 1 minute. Add lemon juice and boil until sauce begins to thicken, about 3 minutes. Drain pasta and add to skillet. Add shrimp, scallops and remaining pesto and toss to coat. Season with salt
and pepper. transfer to large bowl. Garnish with basil leaves, if desired.