Pappardelle with Scallops and Pesto

Pappardelle con Capesante e Salsa di Pesto

Preparation info

  • Serves


    • Difficulty


Appears in

Leaves from The Walnut Tree: Cooking of a Lifetime

Leaves from The Walnut Tree

By Ann Taruschio and Franco Taruschio

Published 1993

  • About



  • 300 g/10 oz Farina O flour
  • 3 large eggs
  • generous pinch of salt


    Make the pasta in the usual way and cut it into 2.5×7.5 cm/1×3 in strips with a pastry cutter.

    Mix together all the ingredients for the pesto and process in a food processor until it is a paste.

    Sauté 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 concassé and small sprigs of dill.