PESTO FETTUCCINE WITH SCALLOPS - CIAO ITALIA !

(Serves 2)

PESTO:

Ingredients:

3 tablespoon Pine Nuts (and/or Walnuts)

2 cups fresh Basil leaves

pinch of salt

1/2 cup extra virgin Olive Oil
2 tbsp. pasta water

1/4 cup freshly grated Parmigiano-Reggiano

Combine pine nuts and/or walnuts, basil, garlic and salt in a blender and slowly drizzle olive oil while blending until the mixture forms a paste, remove from blender and put into a large bowl. Then add the parmigiano 1 tablespoon at a time. Before mixing with pasta, add 2 tbsp. pasta water.

FETTUCCINE

(makes about 6 Servings)

Ingredients:

3 1/2 cup all purpose pre-sifted flour

4 eggs

1 splash of olive oil

1 tablespoon water

1/2 teaspoon salt

KitchenAid machine recipe. 

Place eggs, water, flour, salt in mixer bowl. Attach bowl and flat beater, turn to speed 2 and mix 30 seconds.

Exchange flat beater with dough hook. Turn to speed 2 and kneed for about 4 minutes. Remove dough, wrap in cling wrap and let rest for 20 minutes. Divide dough into 4 pieces before processing with Pasta sheet roller attachment. Dry the pasta that is not used and keep in an airtight container, it will last for 1 week in the fridge.

PS: you can always buy them - but make sure you get the fresh Fettuccine - it makes a huge difference.

Bring 6 quarts of water to a boil, add 2 tablespoon of salt and olive oil, add the 2 servings of pasta and cook until al dente for approx. 3 minutes. Drain well and add to the Pesto sauce. Mix well. 

SCALLOPS

3 or more large scallops

flour

Grape seed oil or any other neutral oil 

Dip dried (!) scallops into flour. 

Set a large skillet over high heat, add a little of the oil and heat until almost smoking. Add the scallops to the skillet and sear for 1 minute on each side. Do not overcook, because they will be rubbery. 

Divide the Pasta evenly on deep pasta plates add the Scallops, sprinkle some parmigiano and add a sprig of  fresh basil.

 Buon Appetito!