Bring large pot of salted water to boil. Add asparagus and green beans and coo k until just crisp-tender, about 5 minutes. Transfer vegetables to bowl, using strainer. Add fettuccine to water and boil until just tender but still firm t o bite, stirring pasta occasionally.

Meanwhile, melt 1.5 tablespoons butter in heavy large skillet over medium-hig h heat. Add asparagus, green beans and peas. Season with salt and pepper; sti r until heated through and coated with butter, about 1 minute. Return vegetabl es to bowl. Melt remaining 1.5 tablespoons butter in same skillet. Add quar tered sea scallops, season with salt and pepper and saute until just cooked thr ough, about 1 minute. Remove from heat.

Drain pasta and return to skillet. Add vegetables, scallops, pesto, cream and lemon juice and stir over low heat until pasta is coated with sauce. Season to taste with salt and pepper and serve.

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Notes: Asparagus, green beans and peas give this pasta its name. Start with an antipasto platter of purchased marinated vegetables, cured meats and cheeses. Serve the pasta with some crusty Italian bread. Champagne makes a festive bever age.

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