Pappardelle with scallops and pesto

Yield: 4 servings

Measure Ingredient
300 grams Flour; (10oz)
3 larges Eggs
\N \N Generous pinch of salt
20 \N Fresh basil leaves
20 \N Flat leaf parsley
3 \N Cloves garlic
50 grams Pine nuts; (2oz)
1 \N Wine glass of extra virgin olive oil
\N \N Salt and pepper to taste
200 grams Small scallops or large ones cut in half; (7oz)
2 tablespoons Extra virgin olive oil
4 tablespoons Tomato concasse; (peeled, seeded and
\N \N ; diced tomato)
24 smalls Sprigs fresh dill
\N \N Olive oil
\N \N Salt and pepper




Make the pasta in the usual way and cut it into 2½ x 7.5cm strips with a pastry cutter.

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

Saut‚ the scallops in the oliv eoil and season with salt and pepper. Toss the scallops with 2 large tbsp of pesto.

Cook the pasta until al dente, strain and toss with the scallops and pesto.

Serve at once, decorated with tomato concasse and small sprigs of dill.

Converted by MC_Buster.

Per serving: 463 Calories (kcal); 16g Total Fat; (31% calories from fat); 16g Protein; 64g Carbohydrate; 140mg Cholesterol; 76mg Sodium Food Exchanges: 4 Grain(Starch); 1 Lean Meat; 1 Vegetable; 0 Fruit; 2½ Fat; 0 Other Carbohydrates

Converted by MM_Buster v2.0n.

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