The original recipe calls for fresh pasta, but dried pappardelle works well, and wide noodles or broken pieces of lasagna noodles are acceptable alternatives. We've boosted the amount of scallops and cheese-free pesto; even then, you'll have pesto left over to liven up some vegetables.
- 20 basil leaves
- 20 flat-leaf parsley leaves
- 3 cloves garlic, halved
- 2 ounces pine nuts, toasted*
- 3/4 cup extra-virgin olive oil
- 2 tablespoons extra-virgin olive oil
- Freshly ground black pepper
- 1 pound sea scallops, blotted dry on paper towels and halved
- 6 to 8 ounces pappardelle (may substitute wide noodles or broken pieces of lasagna noodles)
- 1 small tomato, peeled, seeded and diced, for garnish
- 24 small sprigs dill, for garnish
Bring a large pot of lightly salted water to a boil over high heat.
In a food processor or blender, add the basil, parsley, garlic, pine nuts and 3/4 cup of the oil. Process, scraping down the sides as necessary. Add salt and pepper to taste and continue processing until the pesto is smooth. Set aside.
In a large pan over medium-high heat, heat the remaining 2 tablespoons of oil until it shimmers. Add the scallops and cook for 3 minutes until they are light brown, turning once. Add salt and pepper to taste, then add 4 to 6 tablespoons of the pesto.
Meanwhile, add the pappardelle to the boiling water and cook according to package directions. Drain and combine with the scallops and pesto. Transfer to a wide bowl or individual plates and serve immediately, garnished with the diced tomato and dill sprigs.
Adapted from "100 Great Pasta Dishes," by Ann and Franco Taruschio (Kyle Cathie, 2006, $24.95).
Tested by Marcia Kramer.
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