Tagliatelle nero di seppia with roasted red pepper pesto & scallops
Roast
Italian cuisine
Roasting
I am a huge fan of Squid Ink Pasta and love how its subtle flavor infuses all the components of a good sauce with it's briny tang, so it was an easy choice to go with for this recipe. The Red Pepper theme for this week, inspired me to try a roasted red pepper pesto and the results were delicious! I spruced up the pesto with some sundried tomatoes and a wonderful spice that I bought, but hadn't yet had the chance to use, Piment d'Espelette. I made my own tagliatelle, but I have seen squid ink pasta in some Italian and Mediterranean markets as well, so hopefully, it isn't too hard to find. The Piment d'Espelette added a slight and wonderful warm, smokey peppery-ness to the sauce, but can be omitted or substituted with a smoked paprika or just freshly ground pepper will do. - TiggyBee
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