Pappardelle with Scallops and Pesto from Leaves from The Walnut Tree: Cooking of a Lifetime by Ann T
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 food processor until it is a paste....
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Cooking tools:
- Food processor
- Pastry cutter
- Mixing bowl
- Rolling pin
Ingredients
- salt
- pepper
- 1 wine glass extra-virgin olive oil
- 50 g/2 oz pine nuts
- 3 cloves garlic
- 20 flatleaf parsley leaves
- 20 fresh basil leaves
- generous pinch of salt
- 3 large eggs
- olive oil
- 24 small sprigs fresh dill
- 4 tablespoons tomato concassé (peeled, seeded and diced tomato)
- 2 tablespoons extra-virgin olive oil
- 200 g/7 oz small scallops or large ones cut in half
- 300 g/10 oz Farina O flour
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