Tagliatelle Nero Di Seppia With Roasted Red Pepper Pesto & Scal

Name: Tagliatelle Nero Di Seppia With Roasted Red Pepper Pesto & Scal
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 473 milliliters all purpose flour; 4 servings butter for sautéing scallops; 3 eggs; 118 milliliters extra virgin olive oil; 3 cloves garlic; 118 milliliters roasted pine nuts; 8 larges red bell peppers; 454 grams scallops; 4 servings sea salt to taste; 2 Tbsps squid ink; 59 milliliters sundried tomatoes (packed in olive oil); 2 pinches Piment despelette or smoked paprika (optional)

Need a pescatarian main course? Tagliatelle Nero Di Seppia With Roasted Red Pepper Pesto & Scal could be an excellent recipe to try. This recipe serves 4. One portion of this dish contains roughly 31g of protein, 48g of fat, and a total of 861 calories. Head to the store and pick up extra virgin olive oil, butter, garlic, and a few other things to make it today. To use up the sea salt you could follow this main course with the Raspberry Sea Salt Brownies as a dessert. From preparation to the plate, this recipe takes approximately 45 minutes.