Recipe for Pappardelle with Scallops and Pesto

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Yield:

4 servings

Ingredients:

Amount	Ingredient
	FOR THE PASTA ----------------
300 gm	Flour, (10z)
3 lrg	Eggs
	Generous pinch of salt
	----------------- FOR THE PESTO ----------------
20 x	Fresh basil leaves
20 x	Flat leaf parsley
3 x	Cloves garlic
50 gm	Pine nuts, (2oz)
1 x	Wine glass of extra virgin olive oil
	Salt and pepper to taste
	----------------- THE SCALLOPS ----------------
200 gm	Small scallops or large ones cut in half, (7oz)
2 tbl	Extra virgin olive oil
4 tbl	Tomato concasse, (peeled, seeded and diced tomato)
24 sm	Sprigs fresh dill
	Olive oil

Instructions:

Instructions: Make the pasta in the usual way and cut it into 2.5 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.

Saute 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.

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