Pappardelle with Scallops and Pesto

Pappardelle con Capesante e Salsa di Pesto



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


  • 20 fresh basil leaves
  • 20 flatleaf parsley leaves
  • 3 cloves garlic
  • 50 g/2 oz pine nuts
  • 1 wine glass extra-virgin olive oil
  • salt and pepper to taste


  • 200 g/7 oz small scallops or large ones cut in half
  • 2 tablespoons extra-virgin olive oil
  • 4 tablespoons tomato concassé (peeled, seeded and diced tomato)
  • 24 small sprigs fresh dill
  • olive oil
  • salt and pepper


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.