| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains |
|
Food9 |
4 |
servings |
INGREDIENTS
| 300 |
g |
Flour; (10oz) |
| 3 |
lg |
Eggs |
|
|
Generous pinch of salt |
| 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 |
| 200 |
g |
Small scallops or large ones cut in half; (7oz) |
| 2 |
tb |
Extra virgin olive oil |
| 4 |
tb |
Tomato concasse; (peeled, seeded and |
|
|
; diced tomato) |
| 24 |
sm |
Sprigs fresh dill |
|
|
Olive oil |
|
|
Salt and pepper |
INSTRUCTIONS
FOR THE PASTA
FOR THE PESTO
THE SCALLOPS
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 1/2 Fat; 0
Other Carbohydrates
Converted by MM_Buster v2.0n.
A Message from our Provider:
“It’s not how you start, it’s how you finish that counts”