Pappardelle With Scallops and Pesto

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Pappardelle With Scallops and Pesto

Food 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

Recipe 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.

Recipe source: Foodista recipe