How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Tagliatelle Nero Di Seppia With Roasted Red Pepper Pesto & Scallops?

You need 12 ingredients. The key ingredients include: 8 large red bell peppers, 3 cloves of garlic, 1/2 cup roasted pine nuts, 1/2 cup extra virgin olive oil, and more.

How do I store leftover Tagliatelle Nero Di Seppia With Roasted Red Pepper Pesto & Scallops?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Tagliatelle Nero Di Seppia With Roasted Red Pepper Pesto & Scallops Recipe

Name: Tagliatelle Nero Di Seppia With Roasted Red Pepper Pesto & Scallops
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 large red bell peppers; 3 cloves of garlic; 1/2 cup roasted pine nuts; 1/2 cup extra virgin olive oil; 1/4 cup sundried tomatoes (packed in olive oil); 2 pinches Piment d'espelette or smoked paprika (optional); sea salt to taste; 1 pound scallops; butter for sauteing scallops; 3 eggs; 2 cups all purpose flour; 2 tablespoons squid ink

Tagliatelle Nero Di Seppia With Roasted Red Pepper Pesto & Scallops

Eats Now Editorial Team · 1002 kcal · Seafood

1
Place the red peppers whole in a baking dish and roast them in a 500 degree oven for 30-40 minutes, turning once after 15-20 minutes. The peppers are done when the skin is charred and wrinkled. The bottom of the dish can be sprayed with cooking spray to avoid sticking.
2
When the peppers are done, remove from oven and place aluminum foil over the dish to trap the steam (this makes peeling them easy) and let cool for 30-45 minutes. Peel the skin and discard along with the tops and seeds.
3
In a food processor, combine the garlic, pine nuts, olive oil, Pimente d'Espelette or paprika (again, this is optional) and sea salt and pulse until it's well combined.
4
Lastly, add the peeled peppers and the sundried tomatoes and gently pulse a few times so that the peppers and tomatoes retain a bit of their chunky texture.
5
For the pasta: in a food processor, combine the 3 eggs, flour and squid ink and pulse until mixed completely (it should form into a ball) and you have a rich, black color.
6
Spread some flour on a clean surface and knead the dough for about 15 minutes, adding a bit of the flour as you go, if the dough is too wet. Tugging at the dough, it should have a good stretch to it.
7
Let the dough rest for at least 30 minutes in the fridge, then divide it in half and roll the two portions one at a time through the pasta machine until it is a thin sheet, and then select whichever attachment you want the pasta to be in the shape of (I chose tagliatelle)
8
To cook the pasta: Boil and salt the water and when the water is almost to a boil, begin your scallops.
9
For the scallops: heat some butter and olive oil in a saute pan and place the clean, dry scallops in the pan, salt and pepper them to your liking and saute them for about 3 minutes a side.
10
There will be a wonderful sweet scallop flavor in the saute pan after they are cooked, save this and gently heat the pesto in it.
11
Cook the fresh pasta for about 2 and a half minutes and drain. Add the pasta to the pesto in the saute pan and toss. Place the scallops on top and enjoy!

Tagliatelle Nero Di Seppia With Roasted Red Pepper Pesto & Scallops

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