Scallops And Pasta With Pistachio-Parsley Pesto

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1 cup chopped fresh parsley

3 tablespoons coarsely chopped pistachios

1 teaspoon grated lemon rind

1/4 teaspoon ground cumin

1/4 teaspoon pepper

1/8 teaspoon salt

1/8 teaspoon paprika

2 tablespoons fresh lemon juice

1 1/4 teaspoons olive oil

3/4 pound sea scallops

1/4 cup all-purpose flour

2 teaspoons margarine

2 cups hot cooked angel hair (about 4 ounces uncooked pasta)

Freshly ground pepper

Parsley sprigs (optional)

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