Pappardelle with Scallops and Pesto

Name: Pappardelle with Scallops and Pesto (Pappardelle con Capesante e Salsa di Pesto)
Yield: Serves 4
Cuisine: Italy
Ingredients: salt and pepper; olive oil; 300 g/10 oz Farina O flour; salt and pepper to taste; 50 g/2 oz pine nuts; 1 wine glass extra-virgin olive oil; 200 g/7 oz small scallops or large ones cut in half; 20 fresh basil leaves; 20 flatleaf parsley leaves; 3 cloves garlic; 3 large eggs; generous pinch of salt; 24 small sprigs fresh dill; 2 tablespoons extra-virgin olive oil; 4 tablespoons tomato concassé (peeled, seeded and diced tomato)

Pappardelle con Capesante e Salsa di Pesto

Preparation info

Serves
4

Difficulty
Easy

Appears in

Leaves from The Walnut Tree

By Ann Taruschio and Franco Taruschio

Published 1993

About

Ingredients

Pasta

300 g/10 oz Farina O flour
3 large eggs
generous

Europe
Italy
Marche
Pescatarian
Mediterranean
Pasta

Method

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 fo