Pappardelle With Scallops and Pesto
By: Helen Pitlick
Published: Friday, December 10, 2010 - 1:02am

Ingredients




300 grams (10z) flour
3 large eggs
generous pinch of salt
20 fresh basil leaves
20 flat leaf parsley
3 cloves garlic
50 grams (2oz) pine nuts
1 wine glass extra virgin olive oil
salt and pepper, to taste
200 grams (7oz) small scallops, or large ones cut in half
2 tablespoons extra virgin olive oil
4 tablespoons tomato concasse (peeled, seeded and diced tomato)
24 smalls sprigs fresh dill
olive oil
salt and pepper

Preparation

1 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. 2 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. 3 Saute the scallops in the olive oil and season with salt and pepper. Toss the scallops with 2 large tablespoons of pesto. 4 Cook the pasta until al dente, strain and toss with the scallops and pesto. 5 Serve at once, decorated with tomato concasse and small sprigs of dill.

About


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