Make the pasta in the usual way and cut it into
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
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.
© 1993 Ann and Franco Taruschio. All rights reserved.