200 g farfalle
10 dried tomatoes
80 g Craisins® dried cranberries
30 g pine nuts
½ bunch of basil
Cook the pasta. Drain. Finely chop the dried tomatoes. Add the Craisins® dried cranberries and the pine nuts.
Fry the scallops in the olive oil. Season to taste. Add the pasta and the cranberry-tomato tapenade. Garnish with some chopped basil and serve.
Recipes created by Charles Soussin