Papardelle Con Capesante E Salsa Di Pesto (Pappardelle With Scallops And Pesto)

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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

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