Scallops and Pasta With Pistachio-Parsley Pesto Recipe - Food.com

Ingredients

• 1 cup chopped parsley
• 3 tablespoons coarsely chopped pistachios
• 1 teaspoon grated lemon rind
• 1/4 teaspoon ground cumin
• 1/4 teaspoon fresh ground black pepper
• 1/8 teaspoon salt
• 1/8 teaspoon paprika
• 2 tablespoons fresh lemon juice
• 1 1/4 teaspoons olive oil
• 3/4 lb sea scallops
• 1/4 cup all-purpose flour
• 2 teaspoons butter or 2 teaspoons margarine
• 2 cups angel hair pasta, cooked (about 4 oz uncooked)
• fresh ground pepper, to taste
• parsley sprig (optional)