Pappardelle With Scallops and Pesto

Ingredients

300 grams (10z) flour

3 large eggs

generous pinch of salt

20 fresh basil leaves

20 flat leaf parsley

50 grams (2oz) pine nuts

salt and pepper, to taste

200 grams (7oz) small scallops, or large ones cut in half

4 tablespoons tomato concasse (peeled, seeded and diced tomato)

24 smalls sprigs fresh dill

Mix flour, egg a pinch of salt to form pasta dough, then cut it into 2.5 x 7.5cm strips with a pastry cutter; set aside.

Mix together the basil, parsley, garlic, wine glass of olive oil and salt and pepper, and process in a food processor until it is a paste; set aside.

Saute the scallops in the olive oil and season with salt and pepper. Toss the scallops with 2 large tablespoons of pesto.

Cook the pasta until al dente, strain and toss with the scallops and pesto.

Serve at once, decorated with tomato concasse and small sprigs of dill.

Can also use pre-made pappardelle; cook according to package directions.

4.0 servings

Friday, December 10, 2010 - 1:02am