Recipe - Pappardelle With Scallops And Pesto

FOR THE PASTA
300 g Flour; (10oz)
3 lg Eggs
Generous pinch of salt

FOR THE PESTO
20 Fresh basil leaves
20 Flat leaf parsley
3 Cloves garlic
50 g Pine nuts; (2oz)
1 Wine glass of extra virgin
olive oil
Salt and pepper to taste

THE SCALLOPS
200 g Small scallops or large ones
cut in half; (7oz)
2 tablespoon Extra virgin olive oil
4 tablespoon Tomato concasse; (peeled,
seeded and
; minced tomato)
24 small Sprigs fresh dill
Olive oil
Salt and pepper

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.

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; 2 One half Fat; 0
Other Carbohydrates

Converted by MM_Buster v2.0n.